Lemon Flan Cake

4.5
(4) 4 Reviews
Prep Time
20
min.
Total Time
3
hr.
20
min.
Servings

12 servings

We were delighted with how lemony fresh tasting this dessert was. It fits in perfectly with summer celebrations.

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What You Need

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Make It

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  • Line 9-inch round pan with foil, with ends of foil extending over side. Spray with cooking spray. Cut cake into 1/2-inch-thick slices; arrange on bottom and up side of prepared pan to form even layer, cutting slices as needed to fill in gaps.
  • Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour into blender. Add cream cheese, milk and sugar; blend until smooth. Stir in lemon zest. Pour over cake in pan.
  • Refrigerate 3 hours or until gelatin is firm. Use foil handles to remove dessert from pan; discard foil. Top dessert with COOL WHIP.

Size-Wise

Enjoy your favorite foods while keeping portion size in mind.

Substitute

Prepare using JELL-O Strawberry Flavor Gelatin.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 280
% Daily Value
Total fat 18g
Saturated fat 11g
Cholesterol 105mg
Sodium 290mg
Carbohydrate 25g
Dietary fiber 0g
Sugars 21g
Protein 5g
   
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • momomtx | Tue, Jun 26 2012 12:52 PM

    This light refreshing treat was the perfect dessert with a spicey Tex-Mex luncheon we had at the office! Not a single piece survived and the recipe has gone in our office cookbook to share for the future! Tangy, firm, not sweet, and cold....what a combination to cleanse the palate after cajun or Mexican fare!

  • Mickeyt1968 | Tue, Dec 15 2009 2:32 PM

    This was really yummy! Would be an excellent option for a cold summer dessert! I agree that you should make two or possibly double the recipe in a 13x9 pan, if you are feeding more than a few people.

  • boski | Thu, Nov 19 2009 6:51 AM

    This was very refeshing. I didn't have pound cake on hand, which I think would work excellent and going to try next time, I did have lady fingers on hand so used them in a springform pan. It came out great and very pretty with the lady fingers. I got wows before they even ate it. Make 2 if you want seconds- it doesn't last long.

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