Inspired by Sansa’s favorite dessert in Game of Thrones, these Lemon Cakes are a delicious and zesty magic cake that separates into different textured layers as it bakes!
Sansa’s Lemon Cakes
It’s hard to believe I originally published this recipe for Sansa’s Lemon Cakes 5 years ago this weekend and we were all sitting down to enjoy the season premiere of season 4 of Game of Thrones.
And now, the final season is just a week away and I don’t know about you guys… but I am both so excited and not at all ready for this beloved story to come to an end.
I Can’t Believe This Is The End!
I’ve been living in the Game of Thrones fan world for almost a decade, I read the books between 2010 and 2012 and since we will likely never get another one of them – ahem – it seems as though this magical (and quite bloody) story is coming to its end.
And with just six episodes in the final season, Game of Thrones has a lot of ground to cover in a short amount of time. And there are so many big things that need to happen:
- Tell Jon who he is.
- Rage against the Night King.
- Watch Nymeria and her pack tear up some wights (fingers crossed it will happen).
- Pray for a crazy appearance on Lady Stoneheart!
- Clegane Bowl!
- Brienne and Tormund – it needs to happen 😉
- Dracarys Cersei.
And so much more… seriously, so much – like how are they going to wrap all of this up?
Anyways, I should have updated this recipe years ago, because I soon realized that many of you don’t have time for 4-hour prep recipe, so I’ve made some slight adjustments to the original recipe to make it quicker and easier to whip up.
This cake still needs time to set after cooking, so make sure to account for that.
It’s still a Magic Cake. But What Is A Magic Cake?
You’re probably wondering what a Magic Cake is, right? Well, it’s a cake that is one batter, but it separates into three different layers as it bakes.
The end result is a light sponge layer on top, a creamy custard layer in the middle, and a dense layer on the bottom. It sounds pretty amazing, right?
Add some lemon zest and juice and you’ve got this deliciously tart version! This cake simply just melts in your mouth!
How To Make Lemon Magic Cake:
It’s important to pull your eggs and milk out of the fridge an hour or two before baking so that they have time to come to room temperature.
Then, begin by preheating the oven and lining an 8×8-inch baking pan with parchment paper. Cut slits across from each other on opposite sides of the parchment paper so it sits nicely in the pan.
Next, beat your eggs whites in a stand mixer or large bowl until stiff peaks form.
Transfer the egg whites to a separate bowl and then beat together the egg yolks, sugar, and water until pale yellow.
Add in the melted butter and vanilla and mix until combined.
Mix in the flour and then add the lemon zest and lemon juice and beat until fully combined. Then slowly add the milk while continuing to mix the batter.
Lastly, gently stir in the egg whites, but not completely. The final batter will be lumpy, this is okay – you want those lumps!
Pour the cake batter into the prepared baking pan and bake. Once baked, allow to cool to room temperature and then loosely cover and chill in the fridge for 4 to 12 hours for best results.
Do not put the warm cake in the fridge or condensation can form and ruin the sponge layer of the cake.
Check out this complete guide to Making Magic Cake.
These Lemon Cakes Are So Delicious!
When I started imagining this recipe, I wanted something more than the biscuits in the Game of Thrones cookbook or a standard cake, I wanted something impressive.
I wanted something that was going to wow, something that was worthy of all Sansa’s talk in the books.
I decided that a take on a Magic Cake would be perfect and I wanted to add some extra wow factors too!
So I decided Candied Lemons, powdered sugar, and whipped cream were necessary to really push this dessert out the moon door!
You can make your own candied lemons or I have personally started using the candied lemons from Trader Joe’s, they are super delicious and it cuts more than an hour off of the prep time for this recipe!
We’ve come a long way in this story and it seems like things are still looking a bit bleak for our favorites.
But I have faith in the Seven Gods that we’ll get a good ending because The North Remembers, and we’ll get our “bloody” revenge!
Right? I mean, we just have to.
Eek! I’m just giddy thinking about this season… that seems a little dark, I know.
Matt is always telling me how weird it is for someone who loves cupcakes and pink so much to also love A Song of Ice and Fire (and other dark things) as much as I do! But hey, that’s me!
Who Will Win The Game Of Thrones?
Also, not to get too deep into theories because well, there’s likely not enough space on the internet for all that. 😉 But I have a strong feeling that Sansa will be one of the only ones left standing in the end.
And as annoying as she was in the early books and seasons, I’d say she about outdid herself with her revenge on Ramsay and Littlefinger, don’t you think?
Who do you think will sit upon the throne in the end – or will the throne even still exist?
Regardless of what comes in the next couple of months, make sure you enjoy each episode with Sansa’s Lemon Cakes in hand!
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Lemon Magic Cake
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This post was originally published on April 6, 2014, and was updated on April 7, 2019, with slight recipe adjustments, written content, and photos.
Sansa’s Lemon Cakes
Lemon Whipped Cream:
- 1 cup heavy whipping cream
- 3 tablespoons Instant Lemon Pudding Mix dry
- 1/4 cup powdered sugar
- 1 tablespoon powdered sugar
- 9 Candied Lemons
- Preheat oven to 325 degrees F and line an 8x8-inch pan with parchment paper and set aside.
- In a large bowl or stand mixer fitted with a whisk attachment, whip the egg whites on medium-high speed until stiff peaks form and transfer to a separate bowl.
- Add the egg yolks, sugar, and water to the mixing bowl and beat on medium-high speed for about 5 minutes until foamy and pale yellow.
- Add the melted butter and vanilla and beat for another minute, scraping down the sides as needed. Add the flour and beat until fully incorporated.
- Add in the lemon juice and zest and beat until thoroughly mixed. Slowly add in the milk while mixing until fully incorporated.
- Gently stir in the egg whites 1/3 at a time but not mixing them completely. You want lumps of eggs whites in the batter so the cake bakes properly.
- Pour batter into the prepared baking pan and bake for 50 to 70 minutes, the top of the cake should be golden brown and firm to the touch.
- Remove from the oven and let the cake cool completely to room temperature and then store loosely covered in the fridge for 4 to 12 hours before best results.
- Dust the top of the cake with powdered sugar. Slice cake into 9 slices and top with the lemon cream recipe below or just plain whipped cream and candied lemons.
- Add ingredients to a stand mixer or in a bowl and beat on medium-high until you have a light and fluffy cream. Pipe onto cake slices and top with candied lemons just before serving.
- Cake should be made the day it is served.
- Adapted from Kitchen Nostalgia
- 4 large eggs, separated/room temp
- 1 tablespoon cold water
- 1/2 cup + 2 tablespoons granulated sugar
- 1/2 cup salted butter, melted
- 3/4 cup all-purpose flour
- 1 1/2 cups milk
- 2 teaspoons vanilla extract
- Juice and zest of 1 lemon
- 1/2 cup lemon simple syrup (leftover from candied lemons)
- lemon whipped cream
- candied lemons
- Preheat oven to 325 degrees F.
- Whip egg whites until stiff and transfer to a separate bowl.
- Beat egg yolks, vanilla, sugar, and water until light fluffy yellow.
- Add butter and beat for another minute or so.
- Add flour and beat until fully combined.
- Add in milk, lemon juice, lemon zest, and lemon syrup until thoroughly mixed.
- Beat in egg whites on low until just incorporated, the batter should look a little clumpy, that's okay.
- Pour batter into a greased 8-inch pan, you can also use a 10 inch round pan, but the layers won't be quite as distinct, like in mine.
- Bake for 60 minutes, remove from oven and let set in pan for at least three hours.
- If you are making small cakes, use a biscuit cutter to cut them out of the large cake.
- Top with the lemon cream and candied lemons.