Magic Lemon Cobbler Recipe
Introduction
Magic Lemon Cobbler is a delightful dessert that combines a light, fluffy cake layer with a tangy lemon custard beneath. This simple yet impressive treat is perfect for spring and summer gatherings or whenever you crave a bright, citrusy dessert.
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
- Step 1: Preheat the oven to 350°F (175°C). Generously butter a 9×9-inch (or similar) baking dish and set aside.
- Step 2: In a medium bowl, whisk together the flour, 1/2 cup granulated sugar, baking powder, and salt.
- 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.
- 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.
- 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).
- 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 squeezed lemon juice and zest for the most vibrant flavor.
- For a dairy-free version, substitute almond or oat milk and use a plant-based butter alternative.
- Folding in the egg whites gently is key to maintaining a light, airy texture—avoid overmixing.
- Add a few fresh berries on top before serving to enhance presentation and add natural sweetness.
Storage
Store leftover cobbler in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving to bring back its warm, custardy texture. It’s best enjoyed fresh but can also be served cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cobbler ahead of time?
Yes, you can prepare and bake it ahead, then store it refrigerated. Reheat before serving for the best texture and flavor.
What if I don’t have fresh lemons?
Fresh lemon juice and zest provide the best flavor, but you can use bottled lemon juice in a pinch. Zest is crucial for brightness, so try to have some lemon peel on hand.
PrintMagic Lemon Cobbler Recipe
Magic Lemon Cobbler is a delightful and airy dessert combining a tender lemon-infused batter with a slightly custardy lemon layer beneath a golden, light cake top. This easy-to-make cobbler bursts with fresh lemon juice and zest, offering a perfect balance of sweetness and citrus tang. Served warm with powdered sugar and optional whipped cream or vanilla ice cream, this cobbler is ideal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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
- 1/2 cup (100 g) granulated sugar (for egg whites)
Optional Garnish
- Powdered sugar for dusting
- Whipped cream or vanilla ice cream for serving
Instructions
- Prepare the Oven and Baking Dish: Preheat your oven to 350°F (175°C). Generously butter a 9×9-inch (or similar sized) baking dish to prevent sticking and set it aside for later use.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, 1/2 cup of granulated sugar, baking powder, and salt ensuring even distribution of ingredients.
- Combine Wet Ingredients: In another bowl, whisk the whole milk, egg yolks, melted butter, fresh lemon juice, and lemon zest until the mixture is smooth. Then pour this wet mixture into the dry ingredients and stir just until combined, forming a loose batter. Avoid overmixing to keep the cobbler light.
- Beat Egg Whites: In a clean mixing bowl, beat the 3 egg whites with the remaining 1/2 cup granulated sugar until soft to medium peaks form. This will give the cobbler its airy texture.
- Fold Egg Whites into Batter: Gently fold the beaten egg whites into the lemon batter in two additions. Take care to fold gently to retain as much air as possible, which creates a light and fluffy cobbler.
- Bake the Cobbler: Pour the completed batter into the prepared buttered baking dish and smooth the top evenly. Bake in the preheated oven for 40 to 45 minutes, or until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs, indicating the lemon base beneath is custardy.
- Cool and Serve: Allow the cobbler to cool for at least 15 minutes. Optionally dust the top with powdered sugar. Cut into portions and serve warm, optionally with whipped cream or vanilla ice cream for enhanced flavor and creaminess.
Notes
- Be careful not to overmix the batter after adding wet and dry ingredients to keep the cobbler light.
- Folding egg whites gently is crucial for a fluffy texture.
- Use fresh lemon juice and zest for the best citrus flavor.
- Allow the cobbler to cool slightly before serving for better slicing and texture.
- Serving with whipped cream or vanilla ice cream is optional but recommended for a richer dessert experience.
Keywords: lemon cobbler, lemon dessert, baked lemon dessert, citrus cobbler, fluffy cobbler, easy lemon recipe, summer dessert
