Magic Lemon Cobbler
A bright, buttery, citrusy dessert that bakes into layers of gooey lemon custard, fluffy vanilla cake, and golden crust—all without stirring. It’s pure lemon magic in every bite.
Ingredients
- ½ cup unsalted butter melted
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar for batter
- ½ cup milk whole milk recommended
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar for lemon layer
- ¼ cup fresh lemon juice about 2 large lemons
- 1 tablespoon lemon zest
- 1 cup boiling water
- powdered sugar for dusting, optional
- whipped cream or vanilla ice cream for serving, optional
Instructions
- Preheat oven to 350°F (175°C). Pour melted butter into the bottom of an 8x8-inch baking dish. Do not stir.
- In a mixing bowl, whisk together flour, baking powder, salt, and ¾ cup sugar. Stir in milk and vanilla until smooth.
- Gently pour the batter over the melted butter in the baking dish. Do not stir.
- In a separate bowl, combine ¾ cup sugar, lemon juice, and lemon zest. Stir until sugar begins to dissolve slightly.
- Carefully pour or spoon the lemon mixture over the batter. Again, do not stir.
- Pour the boiling water evenly over the entire dish. It will look odd—trust the process.
- Bake for 40–45 minutes, until the top is golden brown and just set. The edges may bubble as the lemon syrup forms.
- Let cool for at least 10 minutes to allow layers to set. Dust with powdered sugar if desired.
- Serve warm with whipped cream or a scoop of vanilla ice cream.
Notes
Fresh lemon juice and zest are key to bright flavor—don’t skip them! For a dairy-free option, use almond or oat milk and vegan butter. This cobbler is best enjoyed fresh but can be stored in the fridge for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in the oven. Not freezer-friendly due to the custard-like base.