How to Make Lemon Custard Magic Cake

Ingredients: 1. 4 large eggs, separated 2. 1 cup granulated sugar 3. 1/2 cup unsalted butter, melted 4. 1 cup all-purpose flour

1. 2 cups milk, lukewarm 2. 1 teaspoon vanilla extract 3. Zest of 2 lemons 4. 1/4 cup fresh lemon juice 5. Powdered sugar for dusting (optional)

Preheat Oven:Preheat your oven to 325°F (160°C). Grease and line a square baking dish (8x8 inches or similar size).

Separate Eggs:Separate the egg whites from the yolks. Place the egg whites in a clean, dry bowl and set aside.

Beat Egg Yolks with Sugar:In a large mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and slightly thickened.



1. Add Melted Butter:Pour in the melted butter and continue whisking until well combined. 2. Add Flour:Sift the all-purpose flour into the egg yolk mixture and mix until smooth.

Add Milk:Gradually add the lukewarm milk while continuously whisking. Add the vanilla extract, lemon zest, and lemon juice, and mix until everything is well combined.

Beat Egg Whites:In a separate clean, dry bowl, beat the egg whites until stiff peaks form.

Fold in Egg Whites:Gently fold the beaten egg whites into the batter until just combined. Be careful not to deflate the egg whites completely.

Bake:Pour the batter into the prepared baking dish. Bake in the preheated oven for about 50-60 minutes or until the top is golden brown and the center is set.

Cool:Allow the cake to cool completely in the baking dish. Once cooled, you can refrigerate it for a few hours to enhance the custard layer.