Lemon Magic Cakes Recipe
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Ingredients: |
Ingredients: 4 eggs separated/room temp
1 T. water
½ c. + 2 T. granulated sugar
½ c. (1 stick) salted butter, melted
¾ c. all-purpose flour
1½ c. milk, room temp
2 tsp. vanilla extract
Juice and zest of 1 lemon
⅓ c. Lemon Simple Syrup + addition syrup for the topping
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Directions: |
Directions:Preheat oven to 325º F.
Whip egg whites until stiff and transfer to a separate bowl.
Beat egg yolks, vanilla, sugar, and water until light fluffy yellow.
Add butter and beat for another minute or so.
Add flour and beat until fully combined.
Add in milk, lemon juice, lemon zest, and lemon syrup until thoroughly mixed.
Beat in egg whites on low until just incorporated, batter may look a little clumpy, that's okay.
Pour batter into greased 8-inch pan.
Bake for 60 minutes, remove from oven and let set in pan for at least three hours.
**I bake mine in petit four pans and bake for about 20-25 minutes.
Assemble:
Spread Lemon Simple Syrup out on top of the cake.
Top with a Candied Lemon slice.
Dust with Confectioners' Sugar and serve. |
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Candied Lemons & Simple Syrup |
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Ingredients: |
Ingredients: 1 lemon
1 c. sugar + additional for dipping optional
2 T. lemon juice
1 c. water
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Directions: |
Directions:Slice lemon in 1/8-inch thin round slices.
In a large skillet, combine water, sugar, and lemon juice and bring to a boil. Once the sugar has dissolved, turn heat to medium-low.
Add lemons in a single layer on top of the liquid, simmer for 20 to 30 minutes, turning the lemons over gently with tongs halfway through. **Keep an eye on it to make sure it doesn't burn, turn to a lower heat if necessary.
Remove lemons gently from the pan with tongs, keep liquid in pan, place lemon slices on parchment paper and allow them to set for at least 3 hours.
Now, you can make a lemon simple syrup, simply add 1/2 cup of water to the existing liquid, stir and let cool.
Transfer to an airtight container and store in the fridge for future use.
Optional: If you want to make these candied lemons even sweeter and prettier, dip them in granulated sugar after they've set. |
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Preparation
Time: |
Preparation
Time:Anywhere between 15 minutes and 4 hrs, depending if you already have lemon simple syrup made |
Personal
Notes: |
Personal
Notes: This is going to be a super thin batter, like crepes. You want to have some egg white floating in small clumps, that's fine.
As pictured, I use petit four pans instead of an 8-inch pan, because they pop out beautifully These cakes are amazing because they bake into 3 separate layers in just one cake. There is a biscuit-y textured bottom, a custard-like center, and a cake-y top layer. They're amazing and I have a Nutella version of this recipe as well.
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