Magic Layered Lemon Cake Food

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

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.

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.

EASY LEMON LAYER CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line the base of two 20cm sandwich tins with baking parchment. Beat the butter and sugar together for 3 mins using an electric whisk until smooth and fluffy. Add the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl. Fold in the flour and baking powder until well incorporated, then fold in the yogurt, vanilla and lemon zest. Divide between the tins and bake for 30-35 mins until golden and a skewer inserted into the middles comes out clean.
• Meanwhile, make the drizzle. Tip the sugar, lemon juice and 100ml water into a small pan set over a medium heat and stir until dissolved. Add the lemon zest, bring to the boil and simmer for 2-3 mins until the zest has softened and the liquid is syrupy. Remove the zest to a sheet of baking parchment using a slotted spoon, and remove the syrup from the heat.
• Leave the sponges to cool for 10 mins in the tins, then pour over the warm drizzle. Leave to cool completely.
• For the icing, beat the butter and icing sugar together using an electric whisk for 4-5 mins until smooth, scraping down the sides of the bowl as you go. Add the vanilla and soft cheese and beat for 4 mins more until thick and creamy. Don't worry if it doesn't look thick at first - it will loosen, then thicken again as you beat it.
• Remove the cooled sponges from the tins. Spoon the icing into a piping bag fitted with a star nozzle. Put one sponge on a cake stand or serving plate, and pipe just under half the icing around the edge using a circular motion for a wavy effect. Pipe a little more icing over the empty middle (this doesn't need to be neat) and smooth with the back of a spoon. Chill for 45 mins-1 hr until set. Top with the second sponge, then pipe eight blobs of icing around the edge at regular intervals, leaving a gap between each. Spoon the candied lemon zest into each gap, then serve.