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
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
Preheat oven to 400 degrees.
Butter a shallow square 2 – 2.5 quart baking dish.
Using an electric mixer, beat the butter, sugar, egg yolks (whites are reserved) until light and fluffy for 3 minutes.
Mix in flour, then the milk and lemon juice; beat well.
In a separate bowl, with clean beaters, beat the egg whites until still peaks form, about 3 minutes.
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.
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.
Bake for 20-30 minutes, or until the top is golden brown and toothpick comes out almost clean.
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.
Sprinkle with Turbinado (raw) sugar and lemon zest. Serve or chill. Keep in the refrigerator.
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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