This magical cake has been on the list of my favorite lemon cakes for a long time, but I had never brought it to you until now. It is called magic cake because it is a three-in-one recipe and as a result of a single recipe you will have a sponge-like texture, another creamy texture and a final pudding-like texture.

Normally you will find this cake in a vanilla flavor but in my efforts to change everything to a lemon flavor, I came up with this recipe that I think is incredible and is delicious.

The mold I have used is 18 x 18. If it is bigger, it will not be so high. I have tried to do it with metal mold, with silicone and with glass and all three have worked very well.

But you use the mold that you use the cake is totally crazy and delicious and has a flavor that you will not forget

Ingredients

• 4 large eggs at room temperature separating the whites from the yolks
• a pinch of salt
• 150 g sugar
• 125 g butter slightly melted and then left to cool (should be very soft)
• 1 teaspoon pure vanilla extract
• 125 g flour
• 125 ml freshly squeezed lemon juice
• 375 ml milk at room temperature
• the grated skin of 2 large lemons
• Powdered sugar for decoration

Directions

Preheat the oven to 180 degrees heat up and down.

We line a mold of 20 x 20 and 6 cm high approximately. To line the mold the easiest thing as other times is to wet a baking paper since this makes it fit better and we let the edges come out from the sides.

Separate in two bowls the yolks of the egg whites.

We pass a lemon through the bowl in which we are going to assemble the egg whites. this will remove any remaining fat and the whites will mount better. Add the egg whites and a pinch of salt and with some electric rods, mount the whites to the point of snow. Halfway through add a tablespoon of sugar and continue beating until they form firm peaks. Reserve

In another bowl with the help of electric rods beat the yolks with vanilla extract, lemon zest and the rest of the sugar. Beat until the mixture has lightened the color and is very fluffy and soft (about 3 minutes).

Add the soft butter and beat again until everything is well integrated. Now, add the flour little by little and mix well.

Add the lemon juice carefully and beat. And finally add the milk and beat until it is fully incorporated and the mixture is uniform and there are no traces of any ingredient.

With the help of a spatula we incorporate little by little the whites with enveloping movements so that they do not go down. It is not necessary that there is a uniform dough, but it will remain with some parts of the meringue without mixing and will remain as with lumps floating on the surface. The mixture is very liquid but do not worry.

Pass the mezcal to the mold and bake 10 minutes (no longer at this temperature of 180 degrees, because the cake would curdle and will no longer come out well, rich yes but not with the 3 textures). After this time, cover with an aluminum foil so that it does not brown excessively and let bake for another 40 minutes at 160 degrees. It is very important not to spend time or temperature since in that case it will be very rich but it will not be left with the different layers that make this cake magical.

Let cool completely before unmolding it and sprinkle with icing sugar.

Tips and Tricks

• You can replace lemon juice with milk and eliminate lemon zest and you will have a delicious vanilla flavor
• You can also add some red fruits if you want more flavor and color
• Note that I used a metal mold. If you bake in a glass or porcelain one, times may change.
• Difficulty: easy
• Preparation time: 15 minutes
• Servings: 16

It may also interest you:

Easy desserts. Lemon-meringue pie Glazed lemon cake. Put sour cream in your life! The ultimate lemon cake made with homemade lemon cream (lemon curd) Gingerbread cookies. Gingerbread man cookies to eat three by three Chocolate and vanilla Christmas cake. Marble cake