Meyer Lemon Magic Custard Cake for Breakfast

by on February 11, 2014

Meyer Lemon Magic Custard Cake Recipe on WhiteOnRiceCouple.com

The Winter Olympics are here and we’re trying our hardest to sneak in as much spectator time as possible, on television, that is. There’s so much that we love about the Olympics, but it’s the personal stories that make watching the events so special. We all have our dreams to pursue and to see someone be able to live their personal dream by just being in the Olympics is so inspiring.

It’s hard to not be drawn to each Olympians personal commitment and story to why they love what they do so much. And it’s also about understanding their personal drive, un-faultering commitment and obsession to their sport. We’re always cheering for for our favorites, even when we scream so loud that it scares the pups. Go Team USA!

Meyer Lemon Magic Custard Cake Recipe on WhiteOnRiceCouple.com

On the topic of obsession, we’re not ready to let go for obsession with our magic custard cakes and adoration for homegrown citrus. It started with a craving for blood orange buttermilk pound cake and a blood orange gin and tonic (recipe soon). Then we started picking some meyer lemons from our tree and it all wen’t downhill from there. It’s a citrus addiction, we tell ya. Citrus therapy, please.

Meyer Lemon Magic Custard Cake Recipe on WhiteOnRiceCouple.com

We were wanting to make another batch of magic custard cake for breakfast (it’s great with coffee) and had a basket of meyer lemons on the counter. So rather than making the traditional vanilla version, we wanted to experiment with some fresh meyer lemon zest and juice, hoping for a brighter flavor on our original one.

This meyer lemon magic custard cake version is just as delicious as the vanilla version, but not as sweet. It’s lifted with the floral and sweet essence of meyer lemon, along with the bright citrus notes of meyer lemon that make it super special.

Meyer Lemon Magic Custard Cake Recipe on WhiteOnRiceCouple.com

Serve up a slice for breakfast along with a cup of your favorite coffee. It’ll start your morning in a simple, lovely and delicious way. The custard cake has enough egg in there, so it’s the perfect partner to your morning meal.

Enjoy Breakfast. And Go Team USA!

Diane and Todd

Our love of meyer lemons is endless and last year we even made a video of it. Here it is again to reflect on our love of lemons.

Meyer Lemon Magic Custard Cake Recipe

Yield: One 8"x8" Cake

Total Time: 1 hour 30 minutes

Adapted from our original Magic Custard Cake. Click here for the recipe.

Temperatures for the ingredients are important here. Not too warm to cook the eggs before baking, and not cold either. You can use either confectioner's sugar or regular sugar, use the same amount by weight but the volume will be different. If you use regular sugar, 150g will equal 3/4 cup.

A few more notes on making the cake: When adding the milk, we found it easier and less messy to gently hand whip them in instead of using the stand mixer. It is a very liquidy batter, and for us it splattered everywhere even at the slowest speed. For folding in the whites, it is done with more of a gentle whisk/folding motion with the whisk since the batter is so runny. The whites will look a little curd like after mixing them in, just try to mix/fold them to the point where there is no big chunks. Because of the custard-like center, when fully baked, there will be a bit of a jiggle, but not a sloppy jiggle to the cake when gently shook. Same after it has cooled. That's about it. Have fun and every time we've made the magic custard cakes, going into the oven we don't think they will work correctly, and after baking they are magically perfect.

Ingredients:

  • 1/2 cup (113g) unsalted Butter
  • 2 cups (480ml) Milk
  • 4 Eggs, separated
  • 4 drop White Vinegar
  • 1 1/4 cups (150g) Confectioner's Sugar
  • finely grated zest from 2 Meyer Lemons
  • 1 Tablespoon (15ml) Water
  • 1 1/4 cup (156g) all-purpose Flour
  • 1/4 cup (60ml) fresh Meyer Lemon Juice
  • extra confectioner's sugar for dusting

Directions:

  1. Preheat the oven to 325°F. Lightly butter or grease a 8"x8" baking dish.
  2. Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
  3. Whip the egg whites and vinegar to stiff peaks. Set aside.
  4. Beat the egg yolks, confectioner's sugar, and meyer lemon zest until light and fluffy, about 2 minutes. Mix in the melted butter and the tablespoon of water for about 1 minute or until evenly incorporated.
  5. Mix in the flour until evenly incorporated. Slowly beat in the milk and lemon juice until everything is well mixed.
  6. With a whisk, fold/gently whisk in the egg whites, 1/3 at a time. Repeat until all of the large egg whites chunks are broken up and folded in.
  7. Pour the batter into the prepared pan and bake for 45-60 minutes or until the top is golden. Allow cake to completely cool before cutting and then dust with confectioner's sugar *see Note 1.

Note 1: For faster cooling you can place the cake in the fridge. Even after fully cooled, it will still be slightly jiggly

Recipe Source: WhiteOnRiceCouple.com.

Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. And remember in making the recipes, if using table salt instead of kosher or sea salt, make sure you reduce the salt amount.



Shop This Story:

{ 35 comments… read them below or add one }

1 Averie @ Averie Cooks February 11, 2014 at 2:43 am

Magic cake! It’s back! Thanks for this latest version and I bet it’s delish with the Meyer lemons!

Reply

2 Belinda@themoonblushbaker February 11, 2014 at 3:21 am

Wow I have got to try this cake now; there has been so much hype that it is impossible not to be temped. Not to mention I am being over run by Lemons too.

Reply

3 Holly Waterfall February 11, 2014 at 4:54 am

I feel that I have just got to try this yummy cake! Maybe it would make the cloudy skies go away and bring on the sunshine.

Reply

4 Jeanne February 11, 2014 at 7:44 am

The directions state milk and lemon juice. How much lemon juice? I only see the amount of zest in the list of ingredients. I was thinking the juice of the two lemons being used?

Reply

5 White on Rice Couple February 11, 2014 at 8:30 am

Thanks for catching that. I missed adding the lemon juice from my notes. I’ve updated the recipe now.

Reply

6 Tracey @ saltysweetlife.com February 11, 2014 at 7:46 am

This looks wonderful and I’m so excited to try it! How much lemon juice goes into the recipe?

Reply

7 Gerry @ Foodness Gracious February 11, 2014 at 8:17 am

Oh I feel like we need to have a magic cake cook-off now! I have 4 on the blog and seeing this amazing version just makes me want to start coming up with a new one :) Here’s to the meyer lemons!

Reply

8 Deborah February 11, 2014 at 8:18 am

The directions state lemon juice but there is no mention in the ingredients header? Nice catch Jeanne. Would love to make but want to be sure it is correct.
Thank you. Sounds YUMMY!!!

Reply

9 White on Rice Couple February 11, 2014 at 8:31 am

The recipe has been corrected now.

Reply

10 Lizthechef February 11, 2014 at 8:49 am

There’s a reason I haven’t tried your magic cake recipe – I was waiting for this version! Our tree is covered with Meyer lemons – yum in advance.

Reply

11 Katrina @ Warm Vanilla Sugar February 11, 2014 at 8:53 am

This just might be the best breakfast of all breakfasts! Yum!

Reply

12 Bianca @ Confessions of a Chocoholic February 11, 2014 at 10:51 am

I am always supportive and appreciative of cake for breakfast! This sounds wonderful :)

Reply

13 cheyenne February 11, 2014 at 11:29 am

this looks delicious! saving the recipe, thanks for sharing!
xo, cheyenne

Reply

14 Maria February 11, 2014 at 12:23 pm

Love that you have created several versions! Can’t wait to try this one as we have an excess of lemons, too (the beauty and bounty of living in SoCal).

Reply

15 Hellyweg February 11, 2014 at 3:56 pm

Your photos of the original magic cake took be back to my childhood in Brittany, and one of my favourite cakes, Le Far Breton, which is a local tradition.

Here’s a typical example: http://www.frogcooking.com/2013/02/le-far-breton-or-farz-fourn.html

It doesn’t separate quite so dramatically, but they definitely have a lot in common.

Dried prunes are optional (though delicious) and can be substituted for all kinds of dried or fresh fruit. (I remember going blackberry picking with my friend Amelie and then making Far with our haul.) The salted butter, however, is imperative.

Anyway, if you’ve never tried it, I’d definitely recommend giving it a go. And I’ll try the Magic Custard Cake.

Reply

16 Tracy | Pale Yellow February 11, 2014 at 5:31 pm

I’ve been watching the Olympics almost non-stop! Every time an athlete wins a medal I tear up! Every. Time. And forget about it when they interview the parents! Love that you call this a breakfast cake, perfect!

Reply

17 Liz N. February 11, 2014 at 7:05 pm

I cannot wait to make this. My parents just sent me a box of their Meyer lemons from heir back yard in California (I live in Chicago). It is e best gift to receive after enduring such a long, dreary winter. Meyer lemons make me smile because they being me home to my parents. The video made teary eyed and sentimental. Loved it.

Reply

18 Vickie February 11, 2014 at 7:39 pm

Thank you for this recipe! I love my Meyer lemons too. And my Blood oranges, and my tangerines. (And they are not citrus, but love my figs too!)

Reply

19 Lea @ Gourmet Mommy February 12, 2014 at 3:03 am

Cake for breakfast?! Swoon! I’ve been craving citrus now too. Great idea!

Reply

20 cheri February 12, 2014 at 8:52 am

My mom has a lemon tree in her backyard and I spend this time of year trying to find great recipes. Hate to waste even one. This looks incredible and for breakfast even better. Thanks!

Reply

21 Laura (Tutti Dolci) February 12, 2014 at 1:11 pm

I would happily eat this for breakfast, love your lemon version!

Reply

22 Lily (A Rhubarb Rhapsody) February 12, 2014 at 3:34 pm

Cake for breakfast? Oh, if you insist! Thank you for the helpful hints, it’s very nice to have that extra bit of guidance. :)

Reply

23 Abbe@This is How I Cook February 12, 2014 at 4:34 pm

I am finally going to have to make magic with this magic cake. I’ve yet to do it. Almost afraid of the finished concoction. But magic season is upon us and I just might have to risk it! This sounds and looks great!

Reply

24 Mollie @Sprinkles of Life February 13, 2014 at 11:20 am

oh, yum!! This looks so good! So jealous of all your backyard citrus trees! Being in Iowa, the success rate of growing citrus would be pretty much none, lol!

Reply

25 danette February 13, 2014 at 8:01 pm

I made the cake tonight – eating tomorrow.
The 8 x 8 pan meant a really filled to the brim batter situation – i’m guessing the cake falls but it’s pretty puffy out of the oven. I definitely cooked it 60 minutes – top was not golden until thereabouts or maybe even 65 :)

Reply

26 Vickie February 14, 2014 at 1:18 am

yum – I’ve made both the vanilla & chocolate versions before & I love lemon, so I’m going to have to try this! Our lemons are pretty green at the moment, but once they’re ripe…

Reply

27 Tonia February 17, 2014 at 8:14 pm

I’ve never made a magic custard cake, but now I’ve got to give it a try! This lemon version sounds so refreshing.

Reply

28 Lucy February 19, 2014 at 12:12 pm

Cake for breakfast? Yes! I’m so tired of the dreary winter that we have had here in Georgia and this cake just looks like spring to me. Just printed it and ready to try it. Thank you!

Reply

29 michele catherine February 21, 2014 at 12:19 pm

Greetings from Australia
Do you use a silicone or non stick tin
For this Magic Cake
Thanks .Michele

Reply

30 White on Rice Couple March 23, 2014 at 7:32 pm

Hello Australia!
We tried it in a glass baking dish and non-stick tin. Both worked for us. Haven’t tried it in a silicone pan yet. Enjoy!
T & D

Reply

31 Andrea Carpenter February 24, 2014 at 11:21 pm

It was such a pleasure meeting you both at Anthro on Saturday. Thanks again for the great tips on pizza dough and for the beautiful flowers and cards. I love them!
I’ve published a post about it on my blog with photos from the event in case you’re interested :)
http://hecallsmewifey.blogspot.com/2014/02/bountiful_24.html

Thanks again!
~Andrea

p.s. I CANNOT wait to try out this cake. One of my co-workers made it and said it was amazing.

Reply

32 Serena | Serena Bakes Simply From Scratch March 2, 2014 at 3:38 pm

This looks like the perfect start to any morning! I love the thought of the custard layer and cake! A little hint of sunshine in the gloomy weather of Seattle!

Reply

33 Donna Amis Davis April 3, 2014 at 10:11 pm

Mmm. This looks good. And not too complicated. I am searching for just the perfect Meyer Lemon baked good to take to my good friend’s birthday brunch.
Donna On Palawan @ Quintessential San Diego From A to Z

Reply

34 Suz April 9, 2014 at 6:59 pm

I picked up the lemons today and will make this tomorrow. It sounds delish.

Now I’m wondering how it would turn out with lime instead of lemon…. And maybe some large-flake natural coconut on top.

Reply

35 Elle September 25, 2014 at 8:45 am

wow! this magic cakes you made are simply amazing! I’ve just finished the basic one, and now I’m going to repeat the chocolate one! Thanks for these recipes! and I’m certainly going to do this with lemons…

Reply

Leave a Comment

{ 8 trackbacks }

Previous post:

Next post:

Copyright © 2014 White on Rice Couple. All rights reserved. Designed by Todd & Diane. Built by Zel Creative