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Lemon Custard Magic Cake<\/p>\nLemon Custard Magic Cake<\/p>\n
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4 cold eggs, separated<\/p>\n
3\/4 cup flour<\/p>\n
3\/4 cup sugar<\/p>\n
2 cups lukewarm milk<\/p>\n
1 tsp. Vanilla<\/p>\n
4 T. melted butter, cooled<\/p>\n
Zest and juice of one lemon<\/p>\n
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Line a 2-inch tall 8\u00d78-inch cake pan with parchment paper and preheat the oven to 325\u00b0F.\u00a0 In a mixing bowl, combine the flour, sugar, egg yolks, melted butter, lemon juice, lemon zest, vanilla and 1\/2 cup of the milk. Whisk to combine and then whisk in the remaining milk.\u00a0 In the bowl of a stand mixer with the whisk attachment, beat the egg whites on high speed until stiff peaks form. Carefully fold the egg whites into the liquid mixture, folding in one-third of the egg whites at a time. Be sure the liquid at the bottom of the mixing bowl is fully incorporated each time.\u00a0 Pour the batter into the prepared cake pan. Place the pan in the oven and bake the cake for 45 minutes until the top is lightly golden and a tester inserted in the middle comes out clean.\u00a0 Allow the cake to fully cool in the pan for at least one hour. Remove the cake from the pan, pulling it out using the sides of the parchment paper. Dust the top with powdered sugar before slicing and serving at room temperature or chilled.<\/p>\n","protected":false},"excerpt":{"rendered":"
Lemon Custard Magic Cake 4 cold eggs, separated 3\/4 cup flour 3\/4 cup sugar 2 cups lukewarm milk 1 tsp. Vanilla 4 T. melted butter, cooled Zest and juice of one lemon Line a 2-inch tall 8\u00d78-inch cake pan with parchment paper and preheat the oven to 325\u00b0F.\u00a0 In a mixing bowl, combine the flour, sugar, egg yolks, melted butter, lemon juice, lemon zest, vanilla and 1\/2 cup of the milk. Whisk to combine and then whisk in…<\/p>\n