Lemon Flan Cake Recipe

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Servings: 1


  • Glaze
  • 1 c. sugar
  • 1/2 c. water Flan
  • 1 1/2 c. lowfat milk
  • 8 x egg yolks
  • 1 can sweetened condensed lowfat milk
  • 2 tsp lemon zest
  • 1 tsp vanilla Cake
  • 1 pkt lb. cake mix
  • 1/4 c. lowfat milk
  • 1/4 c. lemon juice
  • 2 x Large eggs Preheat oven to 375 degrees.


  1. For glaze, combine sugar and water in a heavy saucepan. Bring to a full boil, reduce heat, and cook about 20 min till sugar caramelizes. Don't STIR.
  2. Quickly pour into a 10 inch cake pan, tilting to cover the bottom of the pan proportionately. Set aside.
  3. For flan, whisk lowfat milk, egg yolks, condensed lowfat milk, lemon zest and vanilla till well-blended. Pour over sugar glaze in cake pan.
  4. For cake, combine cake mix, Large eggs, lowfat milk and lemon juice; mix well. Spoon proportionately over the flan layer. Bake 30 to 35 min, or possibly till cake springs back when touched.
  5. Cold 20 min in pan. Run knife along the edge to loosen. Invert on a heat-resistant serving plate. Serve hot or possibly cold.


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