Magic Lemon Cobbler Recipe

Byanna orden
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Introduction

Magic Lemon Cobbler is a delightful dessert combining a tender cake-like top with a tangy, custardy lemon layer beneath. Its bright citrus flavors and soft texture make it perfect for any occasion, especially when served warm with a scoop of vanilla ice cream.

The image shows a white ceramic dish filled with a lemon soufflé. The soufflé has a golden-brown crust on top that is uneven and puffed up, dusted with a light layer of powdered sugar. The inside is soft, pale yellow, and fluffy with a moist texture. One spoon is inserted into the soufflé, scooping out a portion to show the soft middle. In the background, there are whole and halved bright yellow lemons, and the dish is placed on a white marbled surface partly covered with a white lace cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 cup (125 g) all-purpose flour
  • 1 cup (200 g) granulated sugar, divided
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (240 ml) whole milk
  • 4 tablespoons (56 g) unsalted butter, melted (plus extra for greasing)
  • 3 large eggs, separated
  • 1/3 cup (80 ml) fresh lemon juice (about 2-3 lemons)
  • 2 tablespoons lemon zest
  • Powdered sugar for dusting (optional)

Instructions

  1. Step 1: Preheat the oven to 350°F (175°C). Generously butter a 9×9-inch (or similar) baking dish and set aside.
  2. Step 2: In a medium bowl, whisk together the flour, 1/2 cup granulated sugar, baking powder, and salt.
  3. Step 3: In a separate bowl, whisk the milk, egg yolks, melted butter, lemon juice, and lemon zest until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined to form a loose batter.
  4. Step 4: In a clean bowl, beat the egg whites with the remaining 1/2 cup granulated sugar until soft to medium peaks form. Gently fold the beaten egg whites into the batter in two additions, keeping as much air as possible for a light texture.
  5. Step 5: Pour the batter into the prepared baking dish and smooth the top. Bake for 40–45 minutes, or until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs. The lemon layer beneath will be slightly custardy.
  6. Step 6: Cool the cobbler for at least 15 minutes. Dust with powdered sugar if desired, cut into portions, and serve warm with whipped cream or vanilla ice cream.

Tips & Variations

  • Use freshly grated lemon zest for the brightest flavor instead of store-bought zest.
  • For a sweeter twist, add a tablespoon of honey or maple syrup to the wet ingredients.
  • Substitute whole milk with buttermilk for a slightly tangier and richer taste.
  • Make sure to gently fold the egg whites to keep the cobbler light and airy.

Storage

Store any leftover cobbler covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warm before serving. The texture may soften slightly after refrigeration but remains delicious.

How to Serve

A baked lemon soufflé sits inside a white round ceramic dish with scalloped edges. The top layer is golden brown with a slightly cracked texture and is dusted with fine white powdered sugar. Beneath the top, a fluffy, light yellow interior is visible where a spoon has scooped out a portion, revealing a moist, soft texture. The dish rests on a white marbled surface, and in the background, whole and halved fresh lemons add a bright yellow contrast with some white flowers softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch. Just keep in mind that fresh juice provides a brighter and more vibrant lemon taste.

Can I make this cobbler ahead of time?

Yes, you can prepare the batter ahead and refrigerate it for a few hours before baking. It’s best baked fresh, but storing the fully baked cobbler in the fridge and warming before serving works well, too.

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Magic Lemon Cobbler Recipe

★★★★★

4.6 from 122 reviews
  • Author: anna
  • Total Time: 1 hour
  • Yield: 8 servings 1x
Print Recipe

Description

This Magic Lemon Cobbler is a delightful dessert featuring a light, airy cake-like topping over a custardy lemon layer. With fresh lemon juice and zest, it offers a perfect balance of tart and sweet flavors. The cobbler’s unique texture comes from folding whipped egg whites into the batter, resulting in a fluffy, moist treat that’s baked to a golden finish. Serve warm with powdered sugar, whipped cream, or vanilla ice cream for an irresistible dessert.

Ingredients

Scale

Dry Ingredients

  • 1 cup (125 g) all-purpose flour
  • 1/2 cup (100 g) granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup (240 ml) whole milk
  • 4 tablespoons (56 g) unsalted butter, melted (plus extra for greasing)
  • 3 large eggs, separated
  • 1/3 cup (80 ml) fresh lemon juice (about 2–3 lemons)
  • 2 tablespoons lemon zest

For Serving

  • Powdered sugar for dusting (optional)
  • Whipped cream or vanilla ice cream (optional)

Instructions

  1. Preheat and Prepare Dish: Preheat the oven to 350°F (175°C). Generously butter a 9×9-inch (or similar) baking dish and set it aside to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, 1/2 cup granulated sugar, baking powder, and salt to evenly distribute the leavening agents and flavors.
  3. Combine Wet Ingredients: In a separate bowl, whisk the whole milk, egg yolks, melted butter, fresh lemon juice, and lemon zest until the mixture is smooth and well combined.
  4. Create Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined to form a loose batter. Avoid overmixing to keep the batter light.
  5. Whip Egg Whites: In a clean bowl, beat the egg whites with the remaining 1/2 cup granulated sugar until they form soft to medium peaks, which will help create the cobbler’s airy texture.
  6. Fold Egg Whites: Gently fold the beaten egg whites into the batter in two additions, taking care to preserve as much air as possible for a light, fluffy result.
  7. Bake: Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 40–45 minutes, or until the top turns golden and a toothpick inserted near the center comes out with a few moist crumbs, indicating a slightly custardy lemon layer beneath.
  8. Cool and Serve: Allow the cobbler to cool for at least 15 minutes. Dust with powdered sugar if desired, cut into portions, and serve warm with whipped cream or vanilla ice cream for an enhanced dessert experience.

Notes

  • Butter the baking dish well to prevent sticking and enhance browning.
  • Do not overmix the batter after adding wet to dry ingredients to keep the cobbler tender.
  • Folding the egg whites gently is key to a light and fluffy texture; avoid deflating the whites.
  • The cobbler has a custardy lemon layer beneath a cake-like topping, so expect some moistness in the center.
  • For stronger lemon flavor, use freshly squeezed juice and fresh zest from ripe lemons.
  • Serve warm for best flavor and texture; leftovers can be refrigerated and gently reheated.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: lemon cobbler, magical lemon dessert, lemon cake, custardy cobbler, easy lemon dessert, baking lemon cobbler

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