Cake-Pie
A delightful lemon-flavored dessert combining the richness of a cake and the crispness of a pie, perfect for family gatherings and tea time favorites.
Ingredients
Instructions
- Cream butter and sugar until fluffy.
- Add flour, lemon juice, and grated lemon rind; mix well.
- Add beaten egg yolks and milk; blend thoroughly.
- Stiffly beat egg whites until peaks form.
- Gently fold egg whites into the batter.
- Pour mixture into the unbaked pie shell.
- Bake at 350°F for 30 minutes or until set.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and freshly squeezed lemon juice. If you're out of milk, substitute with almond milk or any non-dairy alternative for a lighter version. To enhance the texture, sift the flour before adding it to the mixture. Be sure to fold the egg whites gently to maintain their volume, which will ensure a light and airy cake-pie.
Serving Suggestions
This cake-pie is delightful on its own, but can be elevated with a dollop of whipped cream or a scoop of vanilla ice cream, making it a perfect dessert for a special occasion. It pairs beautifully with Cotton Festival No-Cook Homemade Ice Cream, adding a refreshing contrast. Serve alongside a cup of tea or coffee for a comforting treat.
Storage & Reheating
Allow the cake-pie to cool completely before storing. Cover it with plastic wrap or aluminum foil and refrigerate for up to 3 days. For longer storage, freeze slices in an airtight container for up to 2 months. To reheat, let it thaw in the refrigerator overnight and warm it gently in the oven at 300°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cake-Pie contains roughly 523 calories, with 6g protein, 52g carbohydrates, and 33g fat. It is a good source of iron (16% of the Daily Value) and protein (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake-pie ahead of time?
Yes, you can prepare the cake-pie a day in advance. Once baked, let it cool completely and store it in the refrigerator. This allows the flavors to meld and results in a delicious dessert that is ready to serve when you need it.
What can I use instead of lemon?
If you're looking for an alternative to lemon, lime juice or orange juice can work well in this recipe. Keep in mind that the flavor will change slightly, but you will still achieve a refreshing citrus taste that complements the sweetness.
Is it possible to make this recipe gluten-free?
Absolutely! To make this cake-pie gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend has a good binding agent, such as xanthan gum, to maintain the desired texture in the final product.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).