Easy Lemon Cake-Flan

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My book club has some extraordinary gals, but they are also fabulous cooks! Missy Cox is one of them! 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.

 

 

Easy 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.

Using an electric mixer, beat the butter, sugar, egg yolks (whites are reserved)

Until light and fluffy; for approximately 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.

Gently continue folding/stirring until combined.

Pour into the buttered dish.

 

In a larger dish that the batter filled dish will fit into, pour in enough water that the smaller batter filled dish, the water comes up about one-third of the way up the side of the outside of the dish.

Place the batter 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 grate the white of the lemon or it will be bitter.

Sprinkle the top 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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