Lemon Flan Cake Recipes

Steps:

• Line 9-inch round pan with foil, with ends of foil extending over side. Spray with cooking spray. Cut cake into 1/2-inch-thick slices; arrange on bottom and up side of prepared pan to form even layer, cutting slices as needed to fill in gaps.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour into blender. Add cream cheese, milk and sugar; blend until smooth. Stir in lemon zest. Pour over cake in pan.
• Refrigerate 3 hours or until gelatin is firm. Use foil handles to remove dessert from pan; discard foil. Top dessert with COOL WHIP.

Steps:

• 1. Preheat oven to 350 degrees. Spray a 9 inch cake pan with cooking spray. You will need a pan larger than your cake pan to make a water bath.
• 2. In a medium sauce saucepan over medium-low heat, melt sugar. Continually stir until sugar liquifies and turns golden caramel. Pour into 9 inch cake pan. Tilt pan to coat the bottom with caramel. Set aside.
• 3. Whisk eggs in large mixing bowl until completely incorporated. Making sure white and yoke and combined. (This helps make the flan smooth and cook evenly.) Whisk in milks. Then add lemon zest and juice.
• 4. Pour egg mixture on top of caramel. Set cake pan inside larger pan. I pull out my oven rack, set the pan on it and then fill the water bath half way up the flan pan.
• 5. Bake for 1 hour. Let cool completely. Can be served at room temperature or refrigerated and served cold. When ready to serve run a knife around the edge to loosen flan. Then invert on to a serving plate.

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
• Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
• Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
• For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Steps:

• Mix the soft cream cheese and pudding until smooth.
• Place the flan sponge cake on a platter.
• Spread the pudding mixture in the center of the flan.
• Top with blueberries.
• Spoon the melted current jelly over the blueberries.
• Serve immediately or refrigerate (covered) until time to serve.

Steps:

• LINE 9-inch round cake pan with foil, with ends of foil extending over sides of pan. Spray with cooking spray. Cut cake into 1/2-inch slices. (You will have about 16 slices). Arrange cake slices in bottom and up side of prepared pan to form even layer, cutting slices as needed to fill in gaps. STIR boiling water into dry gelatin mix at least 2 min. until completely dissolved; carefully pour into blender. Add cream cheese, milk and sugar; cover. Blend until smooth. Stir in lemon peel. Pour over cake in pan. REFRIGERATE at least 3 hours or until set. Lift from pan, using foil handles. Top with whipped topping.

Steps:

• Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake crust until light golden brown, 15 to 20 minutes.
• Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
• Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.