A Pan, A Plan, And A Flan
15m prep 25m cook 1h ready
A buttery shortbread-like cake topped with lemon curd and fresh berries. It's a versatile dessert that can be accessorized with different toppings.
Ingredients
- 1/4 cup butter
- 3/4 cup granulated sugar
- 3 egg yolks
- 1 1/4 cup flour sifted cake flour if you’re a stickler
- 2 tsp baking powder
- 1/2 tsp salt
- lemon zest
- 1/2 cup cream, milk, or half-and-half
- 1 lemon curd
- fresh raspberries, blackberries, or blueberries
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 123 mg
- Iron: 1.71 mg
- Magnesium: 12.4 mg
- Phosphorus: 121 mg
- Potassium: 113 mg
- Zinc: 0.58 mg
Let's Cook
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Step 1.
Preheat the oven to 350°F. Grease and flour a tart pan or an 8- or 9-inch cake pan.
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Step 2.
In a large bowl, beat ¼ cup (½ stick) butter, ¾ cup granulated sugar, and 3 egg yolks until light and fluffy. In a separate bowl, sift or stir together 1¼ cups flour, 2 teaspoons baking powder, and ½ teaspoon salt. Add the dry ingredients to the butter mixture alternately with the zest of 1 lemon (or ½ teaspoon lemon extract) and ½ cup cream, milk, or half-and-half, blending well after each addition. Pour the batter into the prepared pan.
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Step 3.
Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan, then carefully remove it. If using a tart pan or flan pan, the top will have an indentation; if using a cake pan, the top will be flat.
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Step 4.
Spread the top of the cooled cake with 1 (10-ounce) jar lemon curd. Arrange fresh raspberries (or blackberries or blueberries) artfully on top. Refrigerate for at least 1 hour before serving.
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