A friend made this cake for a recent home school group meeting and it was so good! I had to try making it myself.
Why is it called magic cake? If you look closely at the picture, you can see the there are multiple layers to the cake. And you don’t have to do anything special to make that happen! The batter separates on its own while it bakes!
- 4 eggs, separated, at room temperature
- 1 tsp vanilla extract
- 3/4 cup sugar (I put closer to 1/2 cup because I ran out of sugar and it still tasted fine, so if you’re looking for a slightly healthier version you can decrease the sugar a bit.)
- 1/2 cup butter, melted
- 3/4 cup all-purpose flour
- 2 cups milk (lukewarm)
- 3 Tbsp lemon juice
- 1 Tbsp lemon zest
- powdered sugar for dusting the top of the cake (optional)
- Preheat oven to 325F.
- Separate your eggs. Place the whites into the bowl of a mixer and beat until they’re stiff. Set aside.
- In a different bowl, beat the yolks with the sugar until light. Add in the melted butter and vanilla, and lemon zest and juice, and continue to beat until completely combined.
- Slowly add in flour, mixing well.
- Add in the milk slowly until thoroughly mixed.
- Gently fold in the egg whites, 1/3 of them at a time. Make sure there are no lumps.
- Pour batter into a greased 8″ by 8″ baking dish. This is a very runny batter.
- Bake for 40-60 minutes, or until the top is lightly golden. I know this is a wide time frame but different ovens will cause the time to be different. Check the cake after 40 mins and every few minutes after if needed. My cake was ready after 40 minutes.
- Cool completely before serving. Dust the top with powdered sugar. Serve with fresh berries.
I got the original recipe for this cake from jocooks.com but added some lemon to it because well, I like lemon cake and I thought it would work well. If you don’t like lemon you can omit it.