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cake

Holiday Bourbon Nut Bundt Cake

December 13, 2019

This Bourbon Nut Bundt Cake is a fluffy, moist vanilla cake that is studded with nuts and loaded with rich bourbon. It packs a delicious flavorful punch!

I love holiday baking!  You can crank up your oven to stay cozy warm while whipping up a delicious treat to share with family and friends. I have a feeling that your friends and family will love this Bourbon Nut Bundt Cake. It’s a wonderful cake that is easy to whip up and gift. 

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Filed Under: Cakes and Cupcakes, Recipes Tagged With: bourbon, Bourbon Nut Cake, cake, Pecans, walnuts

Super Spooky Graveyard Cake

October 4, 2018

You’ll think that you are having an encounter with zombies when you see this Super Spooky Graveyard Cake. Beware the chocolate and zombie hands!

This post and recipe was created for #HalloweenTreatsWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

Post Contains Affiliate Links. Read my full disclosure HERE

This cake is so ridiculously good that it will make you high five a creepy zombie!!!!!

I knew the minute that I saw these neon green zombie hands that I needed to make a fun cake that zombies were digging their way out of. Ah, reminds me of so many episodes of Buffy the Vampire Slayer when the vampires dug themselves out of their graves. So much dirt! So much gore!

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Filed Under: Cakes and Cupcakes, Halloween, Recipes Tagged With: cake, chocolate, chocolate cake, halloween, oreos, zombie candy

Zucchini Bundt Cake with Tequila Lime Glaze

July 11, 2018

Zucchini Bundt Cake with Tequila Lime Glaze- this screams summer from the fresh zucchini to the tropical flavors of a margarita in the shiny lime gaze.

Did I ever tell you about the time I got lice?

Yep, I got lice. Then gave it to Autumn….

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Filed Under: Cakes and Cupcakes, Recipes, Zucchini Tagged With: cake, lime, margarita, tequilla, zucchini, zucchini cake

Mexican Chocolate Cake

December 6, 2016

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We got a big update on our house and its schedule today! So exciting!

I’ve been meaning to do a big house update but it keeps getting pushed aside in the busy holiday hustle and bustle. Plus, we had some drama related to some framing in our house and I didn’t think it was appropriate to write about it we figured it out.

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That being said, the drywall is up in our house and the stucco will be getting applied this week. Ultimately all of this will work out that our house will be move in ready for the end of January/ start of February. I just can’t wait to move in!

We have already purchased our fridge, washer, dryer, our bed frame, and dining room set. Other things have been picked out like Autumn’s bed and some artwork for some walls but we have lots of shopping to do! I’m currently obsessed with curtains so I’m trying to figure them out in all the different rooms. So far, we only have the curtains for the bonus room and I am in love with them. Plus, I got them for a steal as they were sale and I have a designer discount too!

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I’m looking forward to getting it all set up and feel like home. It is going to be so incredible!

In other news, I’m addicted to this cake.

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It’s the perfect balance of chocolate and spice. The spice being the cinnamon, so it’s not spicy, but it adds an extra perfect something that is killer in this cake. The way that salt brings out flavors, the cinnamon really amps up the flavors of the chocolate.

Plus, it has an incredible frosting on top that seals the deal. Bliss.

The cake and frosting are both really easy to make so I hope you’ll whip it up asap so you can enjoy a big slice, just like me!

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Mexican Chocolate Cake

Makes

Ingredients

For the Cake

  • 1 Cup water
  • 1/2 Cup butter
  • 1/2 cup oil
  • 4 tablespoons cocoa
  • 2 cups unsifted flour
  • 1 teaspoon baking soda
  • 2 cups sugar
  • 1/2 cup sour milk (buttermilk)
  • 2 eggs, beaten
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla

For the Frosting

  • 1/2 Cup butter
  • 4 tablespoons cocoa
  • 6 tablespoons milk
  • 1 pound (1 package) confectioners’ powdered sugar
  • 1 teaspoon vanilla
  • 1 cup chopped pecans

Process

  1. Preheat your oven to 350 degrees. Butter a 9×13 metal pan.
  2. In a medium sauce pan over medium heat, combine the butter, oil, cocoa, and water. Heat until the butter is melted and everything is combined. The mixture just needs to be warm enough to melt the butter, do not make it to hot or it will scramble your eggs
  3. Combine the flour, baking soda, sugar, buttermilk, eggs, cinnamon, and vanilla in a large bowl. Add in the melted butter mixture.
  4. Pour the batter into the greased pan. Bake 20 to 25 minutes.
  5. Five minutes before the cake is done, prepare the icing. In a medium saucepan, combine the butter, cocoa, and milk. Heat on medium until bubbles form around edge. Remove from heat, the add the vanilla extract and the confectioners’ sugar. Then mix in the nuts.
  6. Let cake cool before you pour the icing over the whole cake.

Cake and frosting recipes adapted from Martha Stewart

Filed Under: Uncategorized Tagged With: Baking, cake, chocolate, dessert, Mexican Chocolate cake, taco tuesday

Lazy Apple Pie Cake

October 27, 2016

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Hives! Hives! Hives! Stupid Stupid Hives!

One of our dogs spent yesterday at the vet since he was having an allergic reaction to something. Poor pup.

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Filed Under: Cakes and Cupcakes, Fruit Desserts, Recipes Tagged With: apple pie filling, cake, cake mix, crumble, dump cake

Easy Pumpkin Crumble Cake

September 19, 2016

 easy-pumpkin-crumble-cake

I hope you had a wonderful weekend!

My mom had Autumn this past weekend and it was awesome for everyone all around.

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Filed Under: Cakes and Cupcakes, Pumpkin, Recipes, Thanksgiving Tagged With: cake, dessert, dump cake, pumpkin, pumpkin dump cake, pumpkin puree

The Laziest Peach Pie Cake

August 26, 2016

The Laziest Peach Pie Cake

So this cake is typically called a dump cake, but I just can’t deal with making a cake with such a horrible name.

For real, it’s horrible.

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Filed Under: Cakes and Cupcakes, Fruit Desserts, Recipes Tagged With: cake, dessert, dump cake, lazy cake, peach dump cake, peach pie dump cake, peaches, The Laziest Peach Pie Cake

Tres Leches Cake

August 2, 2016

tres leches cake

I saw Bad Moms this weekend and I freaking L-O-V-E-D it!!!

It was hilarious and dead on with how I feel related to being a working mom.

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In summary… It’s god damn hard, but it’s the best thing ever. Hectic life filled with hilarious moments. And it really does take a village to raise kids. Maybe the village is for the kid, maybe the village is for you.

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Finding great mom friends is key. Shit, finding any great friend is key, but having people you can really relate to helps. Plus, there is a good chance you can dump your kid off at their house so you can get a break. And then you can do them the same favor. Also, it totally works to just hang at each other’s houses and let your kids run a muck while you chat (with some wine!)

I think you should go see it. The whole cast is great. The story is great. The sad moments are great (yeah, I cried). The funny parts are great.

Get some girlfriends together and go out for some drinks and then go see the movie.

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And if you can’t, then I suggest you watch the ladies of “I Mom So Hard“. I watch their videos and I cry laugh at them. they are so awesome and real.

In addition to going to see Bad Moms, I insist you make this Tres Leches Cake to celebrate this week’s Taco Tuesday. It’s a wonderful way to finish off  a taco dinner.

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I mean, you can’t resist a big slice of cake that has been soaked in a mixture of condensed milk, evaporated milk, and half and half. Damn good. Plus then it’s topped off with a whipped cream frosting.

I don’t know about you but I think a cake that is soaked in a mixture of 3 rich milks is pretty damn awesome. I am temped to add some rum to it next time. Oh that would be some trouble!!

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Lately, I have been putting vanilla bean paste in just about everything that calls for vanilla extract. I love getting to see all those flecks of vanilla beans in there. Bliss.

Something that this cake requires is a kitchen scale. It makes for more precise baking. Really, I try to use it for all of my baking. You can convert it to use a measuring cup but the weight will make the amount of each ingredient more exact. (Plus, you can weight your dogs food… fatties are on a diet!!!)

Grab yourself a big slice of this Tres Leches Cake for dessert!

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Tres Leches Cake

makes 1 9×13 cake, 24 small pieces

Ingredients

  • 6 3/4 ounces cake flour, plus extra for pan
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 4 ounces unsalted butter, room temperature
  • 8 ounces sugar
  • 5 whole eggs
  • 1 1/2 teaspoons vanilla extract

For the glaze

  • 1 (12-ounce) can evaporated milk
  • 1 (14-ounce) can sweetened condensed milk
  • 6 ounces half-and-half (or heavy cream)

For the topping

  • 2 cups heavy cream
  • 8 ounces sugar
  • 1 teaspoon vanilla extract
  • maraschino cherries

Process

  1. Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
  2. In a medium bowl, whisk together the cake flour, baking powder, and salt.Set aside.
  3. Place the butter into the bowl of a stand mixer. Cream together the butter and sugar on medium speed until fluffy, approximately 3 minutes. Stop to scrape down the sides of the bowl, if necessary.
  4. Add the eggs, one at a time, and mix to thoroughly combine. Then add the vanilla extract and mix to combine.
  5. In 3 batches, add the flour mixture to the batter, mix just until combined.
  6. Transfer the batter to the prepared pan and spread evenly. Bake on the middle rack of the oven for 20 to 25 minutes or until the top of the cake is lightly golden.
  7. Let the cake cool on a cooling rack for 30 minutes. Poke the top of the cake all over with a skewer or fork.
  8. Prepare the glaze while the cake cools completely. Whisk together the evaporated milk, sweetened condensed milk and the half-and-half (or heavy cream). Once combined, pour the glaze over the cake. Refrigerate the cake overnight.
  9. To make the topping, combine the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed, then turn up to medium speed and whisk until thick.
  10. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve. Cut and top each piece with a cherry.

Adapted from Alton Brown 

Post contains affiliate links 

Filed Under: Cakes and Cupcakes, Recipes Tagged With: cake, taco tuesday, tres leches cake

Mini Lemon Angel Food Cakes with Lemon Blueberry Compote

June 17, 2016

Mini Lemon Angel Food Cakes

Tomorrow is a big day!

It’s going to be Autumn’s first time having a friend over. In fact, she is going to sleep over so it’s going to be a very special time for the girls.

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Filed Under: Cakes and Cupcakes, Recipes Tagged With: angel food cake, blueberries, cake, Lemon, lemon angel food cake, mini angel food cake

Chocolate Chip Butterscotch Bundt Cake

June 6, 2016

Chocolate Butterscotch Banana Bundt

Growing up in New England, I know winter storm season well.

The season is long and it can produce winters filled with lots of snow or just a wee bit. There might be some epic storms that drop 20 inches with blizzard conditions, or you might just get dusting after dusting.

I loved tracking the weather patterns and the predictions of accumulations so much more than I loved dealing with the snow.

Chocolate Butterscotch Banana Bundt-1

That is one of the many reasons we are now living in Florida.

So now I get to follow Tropical Storm and Hurricane Warnings.

And that is what I am doing right now. Tropical Storm Colin… I’ve got my eyes on you.

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The storm shouldn’t be so bad, thankfully. So my plans to stay home in my PJ’s dissolved as the storm’s targeted landfall location moved North. We should still get plenty of rain and have some wind squalls but there should not be issues where we are specifically are located. So my day of baking, PJ wearing, and blasting music to dance around with Autumn will have to come with another storm.

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For years and years I did not like butterscotch but I started to turn the corner when I started to bake up the  Oatmeal Scotchie Cookies from Krusteaz and I now I am hooked. I even had ice cream the other night with butterscotch in it.

So now this cake is a favorite of mine since I am now hooked on butterscotch. And chocolate always is a winner. The glaze, oh man, that glaze ties it all together.

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Stormy weather or not, you need some cake in your life. Especially one that packed with butterscotch and chocolate chips and topped off with a chocolate glaze.

Chocolate Butterscotch Banana Bundt-4

Chocolate Chip Butterscotch Bundt Cake

Makes 1 bundt cake

Ingredients

For the cake

  • 1 cup unsalted butter, softened
  • 2 Cups sugar
  • 4 large eggs, at room temperature
  • 1 cup milk
  • 1 Tablespoon vanilla extract
  • 1 1/2 Cups Self-rising flour
  • 1 1/4 Cups all-purpose flour
  • 1 1/2 Cups butterscotch chips
  • 1 Cups chocolate chips

For the glaze

  • 1 Cup chocolate chips
  • 2-3 Tablespoons heavy cream

Process

  1. Preheat your oven to 350 degrees. Generously grease a bundt cake pan.
  2. In a large bowl/stand mixer, cream the butter and sugar together until fluffy, about 3 minutes. Add the eggs, one at a time, mixing well after each egg, about 1 minute for each egg. Add the vanilla extract and beat the mixture again.
  3. Combine the flours together and then add half of that to the butter mixture, beating well to incorporate. Then add half of the milk and beat again. Repeat this process to add the rest of the flour and milk.
  4. Mix in the chocolate chips and the butterscotch chips.
  5. Pour the batter into the prepared pan. Bake for 35-45 minutes, or until a toothpick that is placed into the center of the pan is clean of batter upon removal. Let cool for 45 minutes prior to removing the cake.
  6. While the cake is cooling, make the glaze. In 30 second incriments, melt the chocolate on 50% heat in a microwave safe bowl. Stir after every 30 seconds. When the chips are about 75% melted add in the 2 Tablespoons of heavy cream, mix well. Microwave a bit more to make completely smooth. Add more heavy cream only if you desire a thinner glaze. Pour on the bundt cake and enjoy!

Adapted from Buttercup Bake Shop Cookbook

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Post contains affiliate links.

 

 

Filed Under: Cakes and Cupcakes, Recipes Tagged With: butterscotch, cake, chocolate chips

Pineapple Upside Down Cake and a #MadMenBlogParty

April 3, 2015

Pineapple Upside Down Cake

Hey, remember that time I wanted to dye my hair like Joan from Mad Men? And it ending up being a total flop!!!

Pineapple Upside Down Cake-1

Ooph, Christina Hendricks can rock the red hair, me- not so much. I just never could achieve the right kinda of red. Plus, I really don’t have the right coloring for it. I liked this red, but then it would fade so quickly while staining all our white washcloths, towels, and pillowcases. Then I played around with it myself and it got bright red. And then gave up and decided that I wasn’t Joan and had to just live with it. ha!

Pineapple Upside Down Cake-2

The final season of Mad Men is starting this Sunday night and I am not excited about it. No, that’s wrong. I am really excited it is starting back up, but I am not excited that it is the final season. I’m so torn!! I already am dealing with the fact that Cougar Town had its series finale on Tuesday. At least we got to have fun with my Penny can and drink wine!

I love when I get to incorporate food into something, like when I did all my NASCAR related “Sprint Cup Snacks” posts and created recipes based upon where they were racing each week. So when this #MadMenBlogParty popped up I was really excited because it would mean I’d get to whip up something all vintage-y.

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To me a Pineapple Upside Down Cake would be a dessert that Betty Draper would whip up for a dinner party. And then Betty Francis would actually eat. ha!

Typically Pineapple Down Cakes are made in cast iron skillets, but I didn’t have a cast iron skillet large enough for the cake so I just used a 9″ round cake pan. I adjusted the process of melted the butter in the skillet to just melting it and then pouring it in the pan. I think it worked out really well.

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It looked beautiful. I loved the geometry of it. Plus, the red cherries in the center of the pineapple rings where so lovely. A nice pop of color in it.

So enjoy Sunday’s episode and the rest of the season! I know it will be amazing. It will be hard to say good bye to it once it wraps up, but at least it was a great run. Oh man, the fashion, the drinks, the story-lines. And Don Draper. Yum.

Pineapple Upside Down Cake-3

Plus, what’s Mad Men viewing without some drinking so check out this drinking game. Not drinking? No worries, I’m not either now while doing Whole30, so just play with Mad Men bingo!

No matter what, enter this fun giveaway and be sure to check out Tom and Lorenzo’s episode and fashion recaps on Monday morning. I can’t wait!

Pineapple Upside Down Cake-4

In the mean time…

madmenparty

Join us for a #‎MadMenBlogParty‬!

Cocktails

  • Gin Rickey from Bakeaholic Mama
  • Whiskey Sour from Pass the Sushi
  • Old Fashioned from Poet in the Pantry
  • Mad Men Manhattan with Mushroom Pate from Creative Culinary
  • Pink French 75 from Kelly Bakes
  • Sazerac Cocktail from Jelly Toast Blog
  • Classic Negroni from The Messy Baker
  • Gimlet from Yankee Kitchen Ninja

Appetizers

  • Vegan French Onion Dip from The Viet Vegan
  • Pimento Cheese & Crackers from The Noshery
  • Chicken Salad Sliders from The Lemon Bowl
  • Crab Rangoon from Cooking with Jax
  • Fried Green Olives Stuffed with Blue Cheese from Simply Healthy Family
  • Cheesy Asparagus Spirals from Comfortably Domestic
  • Easy cocktail meatballs The Realistic Nutritionist
  • Crab Rangoon from Cooking With Jax

Desserts

  • JELL-O Crown Jewel Dessert Cake from The Apron Archives
  • Pineapple Upside Down Cake from I am a Honeybee

MAD MEN BLOG PARTY GIVEAWAY

Enter the Rafflecopter giveaway to win an adorable vintage 4.5 qt Pyrex mixing bowl (valued at $30)! Fancy martini glass! $100 giftcard from Modcloth! YES PLEASE!!!

Pineapple Upside Down Cake

Makes a 9″ cake

Ingredients

  • 1 1/3 Cups all-purpose flour
  • 3/4 Cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 Cup vegetable oil
  • 3/4 Cup milk
  • 1 teaspoon vanilla
  • 1 egg
  • Zest of 1 lime
  • 1 tablespoon fresh lime juice
  • 1/4 Cup butter (1/2 stick)
  • 1/2 Cup dark brown sugar
  • 1 20-ounce can pineapple slices 
  • 7 maraschino cherries
  • 1/3 Cup chopped pecans

Process

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a mixing bowl, sift together the flour, sugar, baking powder, and salt.
  3. Add the oil and milk to the bowl and beat for 1 minute. Add the vanilla, egg, lime rind, and lime juice, blending just until well combined.
  4. Melt the butter and pour into the bottom of your 9″ round baking pan. Sprinkle the brown sugar around the bottom of the pan.
  5. Arrange the pineapple slices on the brown sugar. Place 1 cherry in the center of each pineapple ring and then sprinkle the pecans on the pineapple slices. Pour the batter evenly over the top and bake for 45 minutes.
  6. Remove from the oven and cool the cake in the pan for 5 minutes. Turn the cake out onto a circular platter.

Adapted from Martha Stewart

Filed Under: Cakes and Cupcakes, Recipes Tagged With: bake, cake, cherry, Mad Men recipes, pineapple, pineapple upside down cake

Meyer Lemon Pudding Cake

March 17, 2015

Meyer Lemon Pudding Cake

Oh, what a weekend! Such a good weekend!!!

Meyer Lemon Pudding Cake-1

My sister came up from Connecticut on Saturday so we could go wedding dress shopping. We went to David’s Bridal in Danvers to start our shopping adventure. I had done some previous browsing on-line but nothing had jumped out to me so when we got there we just started grabbing dresses based upon the vision I had in mind. Plus, a few more that I wouldn’t have originally considered, like a short dress and a mermaid dress. Some looked surprisingly good but didn’t make the cut.

Ultimately, I the dress that I did pick was the first dress that I tried on. We both really liked it early on but I didn’t like a shadow from where the tulle was added to the lower portion of the dress. I tried it on again to see who annoying that shadow was – it was annoying. I jokingly mentioned that I would love to hack it off and the great women helping me there said it could be done. They suggested that I get a petticoat to replace the fullness from the tulle we would be removing. Plus, we added a grey band around the waist and it all fell into place. Woohoo!!

Meyer Lemon Pudding Cake-2

Plus, my sister picked out her Matron of Honor Dress. Getting things done!!

I had a busy Saturday so my Sunday was a bit more relaxed with some baking in the morning, and new laptop shopping in the afternoon. Ugh, that’s the worst. But the cake I made was delightful!!

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Meyer Lemon Pudding Cake-9 Meyer Lemon Pudding Cake-10

I had grabbed some Meyer Lemons at Trader Joe’s on a whim the last time I was there. They were taunting me every time I went into the kitchen as I had no plan for them. I had to figure something out fast before they went bad. I turned to Pinterest to find a recipe to use up those Meyer lemons.

Side note- is Pinterest the new Google? It is for me! I need a recipe. Pinterest! Home design inspiriation. Pinterest! Wedding hair styles. Pinterest!

So I found a few great recipes and Price narrowed it down to this Meyer Lemon Pudding Cake from Kelsey, aka The Naptime Chef. It looked and sounded great. I love pudding cookies so I was intregued and then even more intrugided as there is no pudding in the cake! What?!?

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The texture is what gives the cake it’s name. It’s dense, but airy. It’s creamy, but fuffly. It’s just plain interesting! We loved it, as did autumn’s daycare teachers. They are saints with all those kids running around. They deserve a slice of cake with a cup of tea while the kiddos nap. (Also, last week Autumn woke up early during naptime and then yelled to wake the rest of the kids up so they could all play again. Naughty!)

Kelsey does note that you get a different consistancy when you use a glass pan, it’s a little less dense on the bottom, than when you use a metal pan. I thought the results I had, with the metal pan, were enjoyable, but I would like to try it with a glass pan to check out the difference.

Meyer Lemon Pudding Cake-4

Meyer Lemon Pudding Cake

Makes a 8″ square or 9″ round cake*

Ingredients

  • 1 1/4 Cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 1/4 Cups sugar, divided
  • 5 Tablespoons unsalted butter, softened to room temperature
  • 2 Tablespoons grated Meyer lemon zest
  • 5 eggs, separated, yolks in one bowl with whites in another
  • 1/2 Cup fresh Meyer lemon juice
  • 1 1/4 Cups whole milk

Process

  1. Preheat oven to 325 degrees. Lightly butter a baking pan*. Place the baking pan in a larger roasting pan to create a ban marie later.
  2. Bring several quarts of water to boil for water bath.
  3. Mix flour and cornstarch together in a bowl, set aside.
  4. Cream the butter, 1 Cup sugar, and lemon zest until light and fluffy, about 2 minutes.
  5. Beat in the egg yolks, then flour mixture, mixing until smooth.
  6. Slowly mix in the lemon juice, then mix in milk. Set the custard mixture aside.
  7. Beat the egg whites until they hold soft peaks. Addthe remaining sugar and beat egg whites to stiff, moist peaks.
  8. Gently stir a dollop of the egg whites into the custard. Then, working slowly, fold the remaining egg whites in bit by bit until they are all incorporated, but not over beaten.
  9. Pour the batter into the buttered baking pan. Fill the larger pan with the hot water until it comes halfway up the side of the smaller pan.
  10. Bake until pudding cake center is set and springs back when gently touched, about 1 hour. Let pan cool for 1 hour before serving.

*There is some flexibility in the shape of the cake pan you use, as long as you have the same volume capacity. For expample, the recipe called for a 8″ x 8″x 2″ square pan, but I didn’t have it so I used a round 9″ x 2″ (deep), as it has the same 8 cup capacity. I refered to this chart for help.

Sourced from The Naptime Chef

Filed Under: Cakes and Cupcakes, Recipes Tagged With: Baking, cake, dessert, Lemon, lemon cake, lemon dessert, meyer lemon, meyer lemon cake, meyer lemon pudding cake

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