Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup butter, softened
- 1 ½ cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- ½ cup milk
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons grated lemon zest
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 2 eggs
- ¼ cup granulated sugar
Special Equipment Needed:
- 9-inch round cake pan
- 2-quart baking dish
- Electric mixer
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch round cake pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract, milk, lemon juice, and lemon zest and mix until combined.
6. Gradually add the flour mixture and mix until just combined.
7. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool for 10 minutes before inverting onto a cooling rack.
9. In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, and sugar.
10. Pour the mixture into the 2-quart baking dish and place the dish in a larger baking dish.
11. Pour hot water into the larger baking dish until it reaches halfway up the sides of the smaller baking dish.
12. Bake for 1 hour, or until the flan is set.
13. Let cool before inverting onto a plate.
14. Slice the cake and serve with the flan.
Time:
Preparation Time: 30 minutes
Cooking Time: 1 hour 30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 463
Fat: 16g
Carbohydrates: 69g
Protein: 8g
Substitutions for Ingredients
- Butter: Margarine or vegetable shortening
- Milk: Soy milk or almond milk
- Lemon juice: Lime juice
Variations:
- Add 1 teaspoon of almond extract to the cake batter for an almond-flavored cake.
- Add 1/2 cup of chopped nuts to the cake batter for a crunchy texture.
- Substitute the lemon juice and zest for orange juice and zest for an orange-flavored cake.
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning.
- Use freshly squeezed lemon juice for the best flavor.
- Let the cake cool completely before inverting onto a plate.
Storage Instructions:
Store the cake and flan in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cake and flan in the oven at 350°F for 10 minutes.
Presentation Ideas:
- Serve the cake and flan on a platter with fresh berries.
- Dust the cake with powdered sugar for a decorative touch.
Garnishes:
- Fresh berries
- Powdered sugar
- Whipped cream
Pairings:
- Vanilla ice cream
- Fresh fruit
- Coffee
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Mashed potatoes
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter.
- If the flan is too runny, bake for an additional 15 minutes.
Food Safety Advice:
- Store the cake and flan in the refrigerator and consume within 5 days.
- Discard any leftovers that have been left out at room temperature for more than 2 hours.
Food History:
Lemon flan cake is a classic Spanish dessert that has been enjoyed for centuries. It is believed to have originated in the Andalusia region of Spain and has since become a popular dessert throughout the country.
Flavor Profiles:
This cake has a light, lemony flavor with a creamy flan layer.
Serving Suggestions:
- Serve with a dollop of whipped cream and fresh berries.
- Serve with a scoop of vanilla ice cream.
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