Lemon Magic Cake

• servings: 9 servings
• active time: 15 minutes
• total time: 1 hour 25 minutes

Ingredients

4 eggs (at room temperature, separate yolks from whites)

¾ cup sugar

½ cup butter (unsalted, melted)

1 teaspoon vanilla extract

¾ cup all-purpose flour

¼ cup lemon juice (freshly squeezed)

2 tablespoons lemon zest

1¾ cup milk (lukewarm*)

powdered sugar (for dusting cake)

Directions

Preheat The Oven And Prep The Pan

Preheat oven to 325°F (163°C). Grease a 8x8 inch baking dish or line it with parchment paper.

Whip the egg whites.

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.

Mix the egg yolks with sugar.

Beat the egg yolks with the sugar until light and fluffy.

Mix in butter and vanilla.

Add butter and vanilla extract and continue beating for another minute or two until well incorporated.

Incorporate flour.

Add the flour and mix until the batter is smooth and well combined.

Finish the batter.

Add lemon juice and lemon zest then slowly start adding the milk and beat until everything is well mixed together.

Fold in egg whites.

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.

Bake cake.

Pour batter into baking dish and bake for 40 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, so take a peek at around 40 minutes and see how it looks.

Serve.

Sprinkle some powdered sugar after cake has cooled. Cut it into squares and serve.

Nutrition

• Serving Size: 1 slice
• Calories: 247 kcal
• Total Fat: 13 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.5 g
• Cholesterol: 104 mg
• Sodium: 51 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 0.4 g
• Total Sugars: 19 g
• Protein: 5 g