Magic Lemon Cobbler
This easy lemon cobbler delivers a delightful balance of soft cake and creamy pudding layers using basic pantry ingredients. It's perfect for a weeknight dessert or special occasions.
Ingredients
Cobbler Base
- 1 cup all-purpose flour
- 1 cup granulated sugar divided into two 1/2 cup portions
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whole milk
- 4 tablespoons unsalted butter melted, plus extra for greasing
- 3 large eggs separated
- 1/3 cup fresh lemon juice about 2–3 lemons
- 2 tablespoons lemon zest
- Powdered sugar for dusting (optional)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Generously butter a 9x9-inch baking dish and set aside.
- In a medium bowl, whisk together the flour, 1/2 cup granulated sugar, baking powder, and salt.
- 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.
Mixing
- 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.
Baking
- 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.
- 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.
Notes
The cobbler can be made ahead of time and stored in the fridge for up to 3 days. Reheat individual portions in the microwave or warm in a 300°F oven for a better texture.