Lemon Cake So Amazing It Seems Magical!
She Is Right..This is a Magic Lemon Cake!
When picking out lemons from a store, feel for the heavier ones. That is how you know they have the juice in them, versus being dry.
If you have an abundance of lemons, go ahead and squeeze them. Freeze the juice in ice cube trays! When they are solid, go ahead and put into a gallon sized freezer bag and refill until your lemon juice is used up.
This is what Joanna said about her lemon cake recipe.
“Don’t get me wrong, I also love my
chocolate, but there’s just something refreshing about this Lemon Magic Cake.”
This dessert is almost too pretty to eat. Almost!
Ingredients
- 4 Egglands Best eggs at room temperature separate yolks from whites
- 1 tsp McCormick vanilla extract
- 3/4 cup C&H sugar
- 1/2 cup unsalted Kerrygold butter, melted
- 3/4 cup Gold Medal all-purpose flour
- 1 3/4 cup Crystal milk lukewarm
- 1/4 cup fresh lemon juice
- zest from one lemon
- powdered sugar for dusting cake
Instructions
- Preheat oven to 325 F degrees. Grease an 8-inch x 8-inch baking dish or line it with parchment paper.
- Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
- Beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.
- Add lemon juice and lemon zest then slowly start adding the milk and beat until everything is well mixed. Add the egg whites, a third at a time and gently fold them in using a spatula or a whisk, repeat until all egg whites are folded in, but there should still be white bits of egg whites floating in the batter.
- Pour batter into baking dish and bake for 50 to 70 minutes or until the top is lightly golden and the cake is firm to the touch. The baking time could vary greatly depending on the oven.
Quick Tip: Make sure to cool cake completely before dusting with powdered sugar.