Magic Layered Lemon Cake Recipes

Steps:

• Mix together sugar and flour
• Add the melted butter and stir
• Grate in the mix the zest of 3 lemons
• Then add the juice of the 3 lemons and stir
• One at a time add the egg yolks
• Last add the milk and mix
• With an electric whisk, whip the egg whites until firm
• Gradually add the egg whites to the lemon mix whisking them by hand very gently
• Pour the mix into a round pan (10 in - 25 cm) with a hole in the middle
• In a larger pan ( 12 in - 30 cm) with high borders pour some boiling water, just slightly under half in height. If you fill it too high the water will spill inside the lemon batter
• Place the pan with the lemon batter inside the large one
• Bake the lemon cake in this water bath in a hot oven at 400 F - 200 C for 45 minutes
• Once the cake is ready, remove it from the water bath and let it cool down completely
• Once cold, turn it upside down on a serving dish and keep the lemon cake in the fridge until serving
• To serve the lemon magic cake, fill the holes with fresh strawberries

MAGIC LAYERED LEMON CAKE RECIPE

Steps:

• Heat oven to 325ยบF.
• Beat egg whites in medium bowl with mixer on high speed until soft peaks form.
• Reserve 1 tsp. lemon zest for later use. Mix remaining zest with lemon juice and milk until blended.
• Combine flour and dry pudding mix. Beat egg yolks and powdered sugar in large bowl with mixer until thickened and pale yellow in color. Add butter; beat 2 min. Gradually add flour mixture alternately with milk mixture, mixing well after each addition. Whisk in egg whites.
• Pour into 8-inch square pan sprayed with cooking spray. (Pan will be full.)
• Bake 50 to 55 min. or until center is almost set and top is golden brown. Cool completely.
• Spread COOL WHIP over top of cake just before serving; sprinkle with reserved lemon zest.

LEMON-LIME MAGIC CAKE

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, beat Cake Layer ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan.
• In another large bowl, mix Lemon-Lime Layer ingredients with whisk until smooth. Evenly pour over top of cake batter in pan; mixture will sink to bottom as you pour over cake batter.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 4 hours to chill. Spread whipped topping over chilled cake. Sprinkle with additional lemon and lime peel if desired. Using a serving spatula and a knife to carefully help slide pieces off, cut into 6 rows by 3 rows. Store covered in refrigerator.

WHOLE LEMON LAYER CAKE

Steps:

• Place Meyer lemons in a 2-quart saucepan with 4 cups water. Bring to a boil over high heat. Reduce heat and cover; simmer lemons until soft, about 25 minutes. Remove from heat and cool completely.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch cake pans, line the bottoms with parchment paper, and lightly grease the parchment paper.
• Remove any stems from the lemons. Slice into quarters and remove all seeds.
• Place the lemon quarters in the work bowl of a large food processor and process until fairly smooth, about 30 seconds. Add flour, sugar, butter, baking powder, and salt. Pulse about 10 times, just until the batter comes together into coarse crumbs with flecks of lemon rind. Pour in eggs and limoncello with the motor running; process until a thick, slightly grainy batter forms, 10 seconds or less.
• Divide batter between the prepared pans.
• Bake in the preheated oven until the tops are light gold and spring back lightly to the touch, and a toothpick inserted into the middle of each cake comes out clean, 20 to 23 minutes. Cool in the pans for about 5 minutes, then remove and finish cooling on baking racks.
• Place 1 cake layer on a cake plate and cover with lemon curd. Top with the second layer and frost just the top, or top and sides, with cream cheese frosting.

LEMON LAYER CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly., For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely., For frosting, beat cream cheese and butter until smooth; beat in confectioners' sugar, lemon juice and salt until blended., Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.

MAGIC CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking dish.
• Beat egg whites in a large bowl with an electric mixer until stiff.
• Combine egg yolks and white sugar in another large bowl; beat with an electric mixer until light and fluffy, about 2 minutes. Add butter and vanilla extract; beat until smooth, about 2 minutes. Fold in flour. Beat in milk slowly. Fold egg whites gently into the batter.
• Pour batter into the prepared baking dish.
• Bake in the preheated oven until top is golden, 45 to 70 minutes. Let cool, about 30 minutes. Dust top with confectioners' sugar.

LEMON MAGIC CAKE

Steps:

• Preheat oven to 325 F degrees. Grease a 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 together. 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 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.
• Sprinkle some powdered sugar after cake has cooled.

LEMON MAGIC CAKE RECIPE

Steps:

• Heat the oven to 150°C/300F/Gas Mark 2.
• With an electric hand whisk or mixer, whisk the egg yolks with the sugar until pale. Add the butter, vanilla and lemon zest and whisk for a minute or two until combined. Now sift in the flour and fold it in.
• Gently heat the milk until just warm. Add the lemon juice and lemon zest then slowly start whisking in the milk.
• Whisk the egg whites until stiff. Add a spoonful to the cake batter to loosen it, then gently whisk in the remainder a little at a time. You will still have bits of egg whites in the batter but this is fine.
• Pour the batter into the cake tin and bake for 40 minutes or until the top has lightly browned. Allow it cool in the tin, then remove and cut into squares and dust with icing sugar.

EASY MAGIC CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan.
• Combine egg yolks and sugar in a bowl; beat with an electric mixer until pale yellow and creamy. Drizzle butter and water into the bowl, beating until incorporated, 1 to 2 minutes. Beat in flour. Pour in milk; beat on low speed until batter is blended.
• Wash beaters and dry well. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold egg whites into the batter, a third at a time, until no white streaks remain. Pour batter into the prepared baking pan.
• Bake in the preheated oven until top is lightly browned, 1 hour to 1 hour 10 minutes. Cool completely before cutting into squares, about 30 minutes.

TRIPLE-LAYER LEMON CAKE

Steps:

• In a large bowl, beat sugar and oil. Beat in egg yolks and vanilla. Combine dry ingredients; add to sugar mixture alternately with milk, beating well after each addition. In a large bowl, beat egg whites until stiff peaks form; fold into batter. , Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove to wire racks to cool., For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg; return to all the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice, zest and butter. Cool to room temperature without stirring. Cover and refrigerate. , In a large bowl, combine the butter, confectioners' sugar, lemon juice, zest and enough cream to achieve desired spreading consistency. Spread filling between cake layers. Frost top and sides of cake. Store in the refrigerator.

LEMON LAYER CAKE

Steps:

• Preheat oven to 350°F.
• Grease two 8- or 9-inch round cake pans.
• Line with waxed paper; grease paper.
• In a medium bowl, sift together flour, baking powder, and salt.
• In a large bowl, beat together butter, sugar, and eggs with electric mixer at high speed until light and fluffy, about 3 minutes.
• Beat in lemon rind and juice.
• Add flour mixture to creamed mixture alternately with milk, beating between each addition just until well mixed.
• Pour into prepared pans.
• Bake for 35 minutes, or until centers spring back when lightly pressed with finger tip.
• Cool in pans on wire racks for 10 minutes; loosen around edges with knife; turn out onto wire racks; cool completely.
• For frosting: Beat butter in a medium bowl with electric mixer until soft.
• Stir in lemon rind; beat confectioners sugar alternately with lemon juice until smooth and spreadable.
• (makes enough frosting for one two-layer cake).