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!
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.
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.
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.
print recipeMeyer 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:
- Preheat the oven to 325°F. Lightly butter or grease a 8"x8" baking dish.
- Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
- Whip the egg whites and vinegar to stiff peaks. Set aside.
- 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.
- Mix in the flour until evenly incorporated. Slowly beat in the milk and lemon juice until everything is well mixed.
- 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.
- 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
Hello! All images & content are copyright protected. Please do not use our images without prior permission and do not re-publish this recipe. Simply link back to this post for the recipe. Thank you.
Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.
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That looks amazing…and that crusty sticky top looks like heaven! I have a very productive meyer lemon tree and am always looking for new recipes. Thank you.
I’ve just made the original one and they were a big hit with everyone. Was thinking of making a lime version but lo and behold, you guys have already got that one covered as well. They were so good.
I definitely want to try this but I don’t have an 8″ pan, only a 9″x13″. Can I double the recipe? I’m concerned that the middle would be too liquid-y while the outside would be over-done. Anyone ever try the larger pan?
Love this recipe. Will try it! Your blog is just amazing!! Congratulations!
Just finished making this 2 days ago and it is wonderfully delicious! What a great recipe! I’m going to try it with regular lemons because I prefer my lemon desserts to be more tart but this recipe was fantastic. So happy i found it and had the chance to make it. Thank you for sharing your recipe!
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…
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.
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
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!
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.
Greetings from Australia
Do you use a silicone or non stick tin
For this Magic Cake
Thanks .Michele
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
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!
I’ve never made a magic custard cake, but now I’ve got to give it a try! This lemon version sounds so refreshing.
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…
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 🙂
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!
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!
Cake for breakfast? Oh, if you insist! Thank you for the helpful hints, it’s very nice to have that extra bit of guidance. 🙂
I would happily eat this for breakfast, love your lemon version!
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!
Cake for breakfast?! Swoon! I’ve been craving citrus now too. Great idea!
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!)
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.
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!
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.
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).
this looks delicious! saving the recipe, thanks for sharing!
xo, cheyenne
I am always supportive and appreciative of cake for breakfast! This sounds wonderful 🙂
This just might be the best breakfast of all breakfasts! Yum!
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.
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!!!
The recipe has been corrected now.
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!
This looks wonderful and I’m so excited to try it! How much lemon juice goes into the recipe?
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?
Thanks for catching that. I missed adding the lemon juice from my notes. I’ve updated the recipe now.
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.
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.
Magic cake! It’s back! Thanks for this latest version and I bet it’s delish with the Meyer lemons!