Posted at 2:56 pm
On July 29th, I posted a Lemon Pudding Cake. While I was at a restaurant today waiting for a friend, they had a cake cookbook so I began to look through it. They had this same recipe for the lemon cake, but made it in ramekins and then topped it with meringue. It then became almost like a lemon meringue pie because of the pudding like sauce at the bottom. Use a kitchen torch to “cook” meringue or place under broiler until meringue is golden brown. If you need the recipe for the lemon pudding cake, just type in lemon pudding cake in the search bar and the recipe will pop up.
Posted at 8:19 am
I love the almond flavor in cakes and frostings. Some evenings the almond craving just gets to me and I have to get in the kitchen and make a “wedding cake” (not an actual wedding cake, but a almond flavored white cake) time favorite cake. When I don’t want a huge two layer cake, since I would be the one who ate all of it, this recipe makes one quick and easy layer and gives me plenty of the almond flavor I am wanting.
1 cup sugar
1 cup flour
2 beaten eggs, 1/2 cup melted butter, 1 teas almond extract. Preheat oven to 350. Combine all of the ingredients together and hand mix with a fork, as little as possible. Spoon into a prepared 9″ round pie tin or cake pan. Cover with slivered almonds and bake for 25-30 minutes, or until cake tests done.
*You may make ahead of time and freeze.