Lemon Magic Cake

Loved this cake. A tip that I did was to split the sugar. Half in the batter and half in the egg white. The sugar enables the whites to hold much better.

  • 4 eggs (separate yolks from whites) at room temperature
  • 1 tsp vanilla extract
  • 150 g (3/4 cup) sugar
  • 125 g (1 stick or ½ cup) butter, melted
  • 115 g (4 oz or ¾ cup) of all purpose flour
  • 1¾ cup milk lukewarm
  • ¼ cup fresh lemon juice
  • zest from one lemon
  • powdered sugar for dusting cake

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