Magic Lemon Cobbler
This Magic Lemon Cobbler is a zesty, refreshing dessert that forms its own layers of fluffy cake and luscious lemon sauce as it bakes. With a bright lemon flavor and soft, gooey texture, it’s a crowd-pleasing treat that’s perfect for any occasion!
Ingredients
For the cobbler base:
1/2 cup (115 g) unsalted butter, melted
1 cup (125 g) all-purpose flour
1 cup (200 g) granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup (240 ml) whole milk
1 teaspoon vanilla extract
2 tablespoons fresh lemon zest
For the lemon topping:
1/2 cup (100 g) granulated sugar
1/4 cup (50 g) brown sugar
1 1/4 cups (300 ml) hot water
1/4 cup (60 ml) fresh lemon juice
Instructions
Preheat your oven to 350°F (175°C). Pour the melted butter into a 9×9-inch (23×23 cm) baking dish and set aside
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt
Add the milk, vanilla extract, and lemon zest to the dry ingredients. Mix until just combined
Pour the batter over the melted butter in the baking dish, but do not stir
In a small bowl, mix the granulated sugar and brown sugar together. Sprinkle the sugar mixture evenly over the batter
Combine the hot water and lemon juice, then gently pour it over the top of the sugar layer. Do not stir—the layers will form during baking
Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and the cobbler is bubbling around the edges
Let the cobbler cool for at least 10 minutes before serving. The cobbler will continue to set as it cools. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence
Notes
Lemon zest tip: Use a microplane to zest the lemons, avoiding the bitter white pith
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave
Make-ahead: While best served fresh, this cobbler can be baked a few hours ahead and reheated in the oven at 325°F (160°C) for 10 minutes
Magic Lemon Cobbler
- Total Time: 15 minutes
- Yield: 6–8 servings
Description
This Magic Lemon Cobbler is a zesty, refreshing dessert that forms its own layers of fluffy cake and luscious lemon sauce as it bakes. With a bright lemon flavor and soft, gooey texture, it’s a crowd-pleasing treat that’s perfect for any occasion!
Ingredients
For the cobbler base:
1/2 cup (115 g) unsalted butter, melted
1 cup (125 g) all-purpose flour
1 cup (200 g) granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup (240 ml) whole milk
1 teaspoon vanilla extract
2 tablespoons fresh lemon zest
For the lemon topping:
1/2 cup (100 g) granulated sugar
1/4 cup (50 g) brown sugar
1 1/4 cups (300 ml) hot water
1/4 cup (60 ml) fresh lemon juice
Instructions
Preheat your oven to 350°F (175°C). Pour the melted butter into a 9×9-inch (23×23 cm) baking dish and set aside
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt
Add the milk, vanilla extract, and lemon zest to the dry ingredients. Mix until just combined
Pour the batter over the melted butter in the baking dish, but do not stir
In a small bowl, mix the granulated sugar and brown sugar together. Sprinkle the sugar mixture evenly over the batter
Combine the hot water and lemon juice, then gently pour it over the top of the sugar layer. Do not stir—the layers will form during baking
Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and the cobbler is bubbling around the edges
Let the cobbler cool for at least 10 minutes before serving. The cobbler will continue to set as it cools. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence
Notes
Lemon zest tip: Use a microplane to zest the lemons, avoiding the bitter white pith
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave
Make-ahead: While best served fresh, this cobbler can be baked a few hours ahead and reheated in the oven at 325°F (160°C) for 10 minutes
- Prep Time: 15 minutes
Nutrition
- Calories: ~290
- Protein: ~3g
FAQs
Can I use bottled lemon juice? Fresh is best for flavor, but bottled works in a pinch
Does it really make layers? Yes! The batter rises through the lemon mixture to form a cake-like top and saucy base
Can I double the recipe? Absolutely—just bake in a 9×13-inch pan and extend the bake time by 5–10 minutes
Is it too tart? It’s bright but balanced by the sweet cake and topping. Adjust lemon juice slightly if you prefer less tang