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
Scale
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
1. Preheat the oven
- 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.
2. Make the cobbler batter
- 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.
3. Add the lemon topping
- 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.
4. Bake the cobbler
- Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and the cobbler is bubbling around the edges.
5. Serve
- 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.