Lemon Pudding Cake

There is more to this cake than meets the eye. If you can look past its deceiving exterior you are in for a treat. I absolutely love lemons so this cake was a no brain-er. I was pleasantly surprised by the two distinct textures offered in this cake. Because the cake is mostly milk and lemon, a tad of flour and egg white the top bakes into a souffle whilst the bottom stays a pudding like consistency. After it had finished setting I wasn't expecting fireworks because of it's plain appearance but boy, it has made it into my top five favorite desserts!

Yields 9-inch cake

INGREDIENTS

3 tablespoons (43 grams) butter, room temperature
3/4 cup (170 grams) granulated sugar, divided
2-3 fresh lemons, zested and juiced (about 1 tablespoon zest and 1/2 cup juice)
3 large eggs, separated
1/4 cup (30 grams) all-purpose flour
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup (235 ml) milk
1/8 teaspoon cream of tartar
2 quarts (about 2 liters) boiling water

DIRECTIONS

Preheat oven to 325 degrees F (160 degrees C). Grease a 9-inch round baking dish.

In a large bowl, beat together the butter, 1/2 cup sugar, and lemon zest until light and fluffy. Add in the egg yolks one at a time, beating between each addition. Mix in the flour, vanilla, and salt. Stir in the lemon juice and milk. The batter will be very runny. Set aside.

In a large mixing bowl, beat the egg whites until soft peaks form. Add in the cream of tartar and remaining 1/4 cup sugar and continue beating until stiff peaks form. Mix 1/3 of the egg whites into the cake batter until completely mixed. Fold in the remaining egg whites.

Transfer batter into the prepared baking dish (the cake will not rise so it is okay to fill the dish to the top, if necessary). Place the baking dish into a larger baking or roasting dish and add boiling water in the large dish until it reaches halfway up the outside of the batter-filled pan. Carefully transfer to the oven and bake for 50-60 minutes, or until the top becomes golden and the middle of the cake barely jiggles when shaken.

Cool the cake for 45 minutes to 1 hour before cutting or serving to allow the cake to set. Sprinkle with powdered sugar, if desired.

Shout out to Pastry Affair for the recipe, another one of my new favorite blogs.

20 questions..plus a few with Keeping it Kait

I was looking through all my old e-mails the other night and I stumbled upon one of these old "100 questions" forms. I haven't done one of these in ages... A) Because I'm a grown-up "adult" and B)They are mucho cheesy and mucho lengthy! But here is one for old times sake and who knows, maybe you'll learn something about me that you didn't know before! 

I shortened it for your sake

1. If you were a candy what kind would you be?

Hot Tamales for sure

2. What is your favorite smell?

Concrete as it just starts to rain… or a summer morning

3. What's the fattest fast person food you like?

Doubles with big mac sauce, Go get one now! Go!

4.What does your future hold?

Do I look like a fortune cookie!?

5. What is your best friends name?

Christopher

6. What are you listening to right now? 

The sound of the keyboard clicking, real exciting I know

7. What was the last thing you ate? 

A piece of Lemon Pudding Pie, Oh my word, so GOOD!

8. If you were a crayon what color would you be? 

I don’t think I could pick just one but, Turquoise

9. Favorite TV show? 

I have a habit of being addicted to T.V shows no one else likes to watch because they are incredibly cheesy, so I’m going to save myself the embarrassment and pass on this one =p

10. Siblings?

2 Sisters

11. Hair color?

Brown

12. Eye Color?

Brown

13. Month?

August

14. What was the last movie you watched? 

Wreck it Ralph (told you cheesy shows)

15. Can you do a headstand (not using the wall)? 

No =(

16. Chocolate or Vanilla?

Chocolate all the way

17. Favorite movies? 

Brave heart, Titanic, Pearl Harbor

18. Dogs or cats? 

Both! I choose both!

19. Favorite flower? 

Peony

20. Do you like to travel by plane?

Yes!

21. Do you have a tattoo? 

Not yet!

22. What are you really good at?

I’m a great listener & Baker

23. Heavy metal music?

Occasionally

24. What should you be doing right now?

Working hehe

25. Is your hair naturally curly or straight?

Curly, it’s a curse I tell you!

26. One thing you want right now?

A fish taco & some sangria

27. Do you forgive or forget?

I always forgive and I'm not a goldfish so it's hard to forget but I try =)

Have a great weekend everyone! 

P.S. Stay tuned! I have a fabulous Lemon Pudding Cake Recipe to come!

Butternut Squash Glazed Tart

This recipe was just too good, I had to put it on the front page!

I found this recipe on Broma Bakery. I absolutely love this blog and all of it's recipes, check it out!

Ingredients

1-pound butternut squash, cut in half lengthwise and sliced into 1/4 inch slices ( Don't slice too thin, or else they will burn)
1/2 cup granulated sugar
3 tablespoons butter, melted
1 store-bought 8 ounce puff pastry sheet
1 8 ounce jar apricot preserves, warmed
1/2 cup chopped pecans
8 ounces cream cheese, at room temperature
2 teaspoons cinnamon

Directions

Preheat the oven to 425°F. Arrange squash slices on a parchment-lined baking sheet. Brush with the melted butter and sprinkle with 1/4 cup sugar. Roast for 30-45 minutes, turning once. Once they are cooked, remove from the oven and turn the heat down to 375°F.

Meanwhile, roll out puff pastry sheet into a 14"x6" rectangle and place on another parchment-lined baking sheet. Top with parchment and another baking sheet. Prick the pastry to allow for air holes during cooking. Place in the 375° oven for 30 minutes, or until golden brown. Allow to cool to room temperature before assembling.

While the pastry is cooking, mix together the cream cheese, remaining 1/4 cup sugar, and cinnamon. 

Spread the puff pastry evenly with they cream cheese mixture. Place the candied squash on top. Heat up the preserves until warm to touch, then spread over the potatoes. Last, sprinkle with the chopped pecans. Cut into triangles and serve!