My Meyer lemon tree produced a bumper crop last year. Unfortunately, we were out of town for two weeks, so the harvest had to happen all at once.

After buying a juicer and freezing a lot of the juice in ice cube trays, I still found myself overloaded with lemons. So a little magic had to happen, and it came in the form of this magic lemon cake. This easy magic lemon& cake recipe is creamy and refreshing!

Cuisine: American

Prep Time: 5 minutes
Cook Time: 37 minutes

Total Time: 42 minutes

Ingredients

Cake

Sauce

• 1/4 cup sugar
• 1 cup water (warm or hot water, not cold)
• 1/2 cup freshly squeezed lemon juice

Here’s how to make it:

Put the milk and butter into a microwave-safe measuring cup and heat until butter melts, about 1 to 2 minutes. Pour into a bowl and add the remaining cake ingredients. Stir until combined and spread onto the bottom of a 2-quart baking dish.