Home » Recipes » Breads | Pastries » Meyer Lemon Magic Custard Cake for Breakfast
Jump to Recipe
by Todd + Diane
Our popular magic custard cake recipe now has a meyer lemon version. With bright meyer lemon flavors, this dessert is perfect for citrus lovers.
Meyer Lemon Magic Custard Cake Recipe
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.
Meyer Lemon Magic Custard Cake Recipe
Yield: 9 servings
Prep Time: 30 minutes mins
Cook Time: 1 hour hr
Total Time: 1 hour hr 30 minutes mins
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.
Makes one 8"x8" Cake.
4.91 from 11 votes
PRINT RECIPE Review Pin It
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
Instructions
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.
Nutrition Information per Serving
Calories: 281kcal, Carbohydrates: 33g, Protein: 6g, Fat: 14g, Saturated Fat: 8g, Trans Fat: 1g, Cholesterol: 105mg, Sodium: 53mg, Potassium: 127mg, Fiber: 1g, Sugar: 19g, Vitamin A: 509IU, Vitamin C: 3mg, Calcium: 78mg, Iron: 1mg
Course: Dessert
Cuisine: Baking, Fruit, Garden Recipes, Oven
Calories: 281
Here’s another great lemon cake recipe!
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Breads | Pastries Breakfast | Brunch Cakes | Frostings Citrus Desserts Eggs Food Garden Garden Recipes Pasta | Noodles Recipes
43 Comments / Leave a Comment »
Subscribe
43 comments on “Meyer Lemon Magic Custard Cake for Breakfast”
-
Susan Hooper — May 13, 2023 @ 3:49 pm Reply
I made this lemon magic cake for the first time and love it it so easy to make .I will make again for sure .
-
Marjorie Miller — November 19, 2021 @ 2:25 pm Reply
Great, delicious and moist. Will definitely make again!
-
Debra — April 26, 2019 @ 11:33 am Reply
I’ve made this recipe at least 20 times and sometimes have it for dinner and breakfast! Wonderful recipe!
-
Lindsay — October 15, 2016 @ 7:14 pm Reply
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.
-
Minty — September 21, 2016 @ 5:01 am Reply
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.
-
cjcollett — August 5, 2015 @ 9:04 am Reply
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?
-
Denise da silva bastos — May 22, 2015 @ 2:09 pm Reply
Love this recipe. Will try it! Your blog is just amazing!! Congratulations!
-
Jenny O. — February 17, 2015 @ 6:20 am Reply
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!
-
Elle — September 25, 2014 @ 8:45 am Reply
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…
-
Suz — April 9, 2014 @ 6:59 pm Reply
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.
