Lemon Bar Bumpy Cake

by chefkittie on January 26, 2012

Don’t let the funny name fool you — this breakfast dish is fantastic!

Lemon Bar Bumpy Cake

I’d never heard of Bumpy Cake until a few fellow bloggers raved about its flavor and easy preparation. It is essentially a custardy breakfast cake, comprised of crepe batter baked in the oven instead of obsessively poured and flipped in a special pan.

We are huge fans of breakfast in this house, especially for dinner – Brinner! – but nothing says lazy Sunday morning like eggs, bacon and a delicious breakfast carb. I adore pancakes and waffles, yet dislike how long it takes me to make them, especially when I could be spending time with Monkey (we rarely get weekends off together).

Bumpy cake is the perfect compromise: all the flavor, none of the sweaty stovetop spatula work.

For this recipe, I wanted my bumpy cake to taste like lemon bars, so I infused the batter with lemon zest, then slathered the cake in powdered sugar and a healthy squeeze of lemon juice the second it came out of the oven. Result: a fabulous, no-fuss breakfast that tastes just like a lemon bar.

What’s not to love?

Lemon Bar Bumpy Cake

Side Quest: For a true lemon bar experience, use all the juice, and let it soak in for 5 minutes before serving.

Bonus Round: Butter and bake in individual serving containers like ramekins or silicone cupcake molds for individual, and adorable, breakfast portions.

  • 2 tbsp Unsalted Butter
  • 2 cups Milk
  • 1 tsp Salt
  • 6 Eggs
  • 1 3/4 cup Flour
  • 3 tbsp Granulated Sugar
  • 3 tbsp Powdered Sugar
  • 1 Lemon, zested and juiced

Preheat oven to 375 degrees, and melt butter¬†in a 9×13″ baking dish.

Sift the flour, salt and granulated sugar into a bowl. Stir in one egg at a time, mixing very thoroughly. Add in milk and lemon zest, and whisk the batter until it is very smooth and as free of lumps as you can make it. (Alternatively, use a blender or stand mixer.)

Slowly pour batter into the hot baking dish and bake for 15-20 minutes, until the edges are very bumpy and the top is lightly browned. (Note: it may take longer, depending on your oven, so keep an eye on it.)

Top with the powdered sugar and lemon juice to taste. Slice into individual portions and serve immediately.

(Recipe adapted from Pennies On A Platter.)

{ 2 comments… read them below or add one }

Nikki @Pennies on a Platter January 26, 2012 at 11:14 pm

What a great version! I’ll have to give this a try. Ben is a lover of lemon bars, so I bet he would gobble this right up! :)

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chefkittie January 27, 2012 at 12:20 am

Thanks, Nikki! I was sorely tempted to try it with grapefruit, but I was vetoed… for now. I follow your blog fastidiously — in fact, as soon as I get my blog roll up and running, you’ll see your site there! So glad we connected over something so tasty!

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