Tasty Lemon Cake Flan
Tasty Lemon Cake Flan

Another friend from my book club is the fabulous Missy Peterson.  She made this scrumptious dessert that was titled a cake, but really seemed more of a flan.  Missy took it up a notch by adding Turbinado, also known as raw sugar, to the top to give it a wonderful texture and crunch when you bite into the creamy lemon soft dessert.  She also sprinkled lemon zest over it all to add a bit of tang to the sweet creamy and velvety cake-flan.  I hope you will give this a try and see which you think it is…a cake or a flan.  Thank you Missy for sharing this recipe with us.

 

 

Tasty Lemon Cake-Flan

Ingredients:

4 Tbl. butter, at room temperature

1 cup sugar

3 eggs, separated

1/3 cup  flour

3/4 whole milk

1/3 cup lemon juice

Optional:  Turbinado (raw sugar) and lemon zest


Directions:

Preheat oven to 400 degrees.

Butter a shallow square 2 – 2.5 quart baking dish.

Tasty Lemon Cake Flan

Using an electric mixer, beat the butter, sugar, egg yolks (whites are reserved) until light and fluffy for 3 minutes.

Tasty Lemon Cake Flan

 

Tasty Lemon Cake Flan

Mix in flour, then the milk and lemon juice; beat well.

Tasty Lemon Cake Flan

 

Tasty Lemon Cake Flan

In a separate bowl, with clean beaters, beat the egg whites until still peaks form, about 3 minutes.

Tasty Lemon Cake Flan

Stir about one third of the whites into the egg and flour mixture, then fold in the remaining whites until combined.    Pour into the buttered dish.

Tasty Lemon Cake Flan

 

Tasty Lemon Cake Flan

In a larger dish fill it with enough water to cover the smaller batter filled dish about one-third of the way up.  Place the filled dish inside the water dish.  Make sure the water cannot get into the batter.

Tasty Lemon Cake Flan

 

Tasty Lemon Cake Flan

Bake for 20-30 minutes, or until the top is golden brown and toothpick comes out almost clean.

Tasty Lemon Cake Flan

Allow to cool.


Wash and dry the lemon if using. Using a grater on the finest hole and scrape off only the thin outer layer of the deep yellow.  Do not get the white or it will be bitter.

Tasty Lemon Cake Flan

Sprinkle with  Turbinado (raw) sugar and lemon zest.  Serve or chill.  Keep in the refrigerator.

Tasty Lemon Cake Flan

Recipe adapted from recipe in Woman’s Day magazine by Missy Peterson Cox, Copyright Carrie Groneman, A Mother’s Shadow, 2015

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