Magic Lemon Cobbler
A delightful one-dish bake featuring a light, fluffy cake on top of a tangy lemon custard, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (for gluten-free, try a 1:1 GF blend)
- 1 cup granulated sugar, divided ½ cup for batter, ½ cup for whipping egg whites
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup whole milk (sub with 2% for slightly lighter texture)
- 4 tablespoons unsalted butter, melted (plus extra for greasing)
- 3 large eggs, separated (room temperature for best volume)
- 1/3 cup fresh lemon juice (about 2–3 lemons) Use fresh for the brightest flavor.
- 2 tablespoons lemon zest (from unwaxed lemons if possible)
- Powdered sugar for dusting (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Generously butter a 9x9-inch (or similar) baking dish.
- In a medium bowl, whisk flour, 1/2 cup granulated sugar, baking powder, and salt until evenly combined.
- In another bowl, whisk milk, egg yolks, melted butter, lemon juice, and lemon zest until smooth. Pour the wet mix into the dry and stir just until combined; the batter should be loose.
Whipping Egg Whites
- In a clean, dry bowl, beat the egg whites with the remaining 1/2 cup granulated sugar until soft to medium peaks form. Don’t overbeat — you want glossy peaks that still move slightly.
- Fold the beaten egg whites gently into the batter in two additions. Use a spatula and fold with wide strokes to keep as much air as possible.
Baking
- Pour the batter into the prepared dish and smooth the top.
- Place in the oven and bake for 40–45 minutes, until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs.
- Let the cobbler cool at least 15 minutes. Dust with powdered sugar if desired, cut into portions, and serve warm with whipped cream or vanilla ice cream.
Notes
For best results, use fresh lemon juice and room temperature eggs. Store leftovers in an airtight container in the fridge for 3–4 days. To reheat, warm individual slices for 12–20 seconds in the microwave.