Lemon Cake Pie
Lemon Cake Pie is the ultimate fusion dessert that combines the tangy brightness of lemon pie with the soft, airy texture of a classic cake. This gorgeous two-in-one treat features a buttery pie crust filled with a lusciously smooth batter of fresh lemon juice, lemon zest, and vanilla, complemented by the richness of eggs and milk. As it bakes, the layers transform, creating a firm, golden base with a light, cake-like top. Ready in just over an hour, this easy recipe is perfect for spring gatherings, summer barbecues, or any occasion that calls for a citrus twist. Serve it simply dusted with powdered sugar or topped with whipped cream for a delectable finishing touch. Whether you're a pie lover or a cake fanatic, this Lemon Cake Pie is sure to be your new favorite dessert! Keywords: Lemon Cake Pie recipe, citrus dessert, easy lemon pie, unique pie recipe, tangy lemon dessert.
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Recipe Information
Ingredients
- 1 Pie crust (store-bought or homemade)
- 1 cup Granulated sugar
- 1 cup All-purpose flour
- 0.25 teaspoon Salt
- 4 tablespoons Unsalted butter, melted
- 2 Eggs, room temperature
- 1 cup Whole milk, room temperature
- 0.5 cup Fresh lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish if using a homemade crust. Press the pie crust into the dish and crimp the edges if desired.
In a medium mixing bowl, whisk together the granulated sugar, all-purpose flour, and salt until well combined.
Add the melted butter to the dry ingredients and mix until the texture is sandy and crumbly.
In a separate large mixing bowl, whisk the eggs until beaten. Stir in the milk, lemon juice, lemon zest, and vanilla extract until smooth.
Gradually add the dry mixture to the wet mixture, whisking continuously to create a smooth, lump-free batter.
Pour the batter into the prepared pie crust, ensuring it is evenly distributed.
Bake in the preheated oven for 40–45 minutes, or until the top of the filling is set and lightly golden. A toothpick inserted into the center should come out clean.
Let the Lemon Cake Pie cool on a wire rack for at least 1 hour before serving. The filling will firm up as it cools.
Optional: Dust the top of the pie with powdered sugar for garnish before slicing and serving.
Serve plain or with a dollop of whipped cream for an extra touch.
Nutrition Facts
Calories |
272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 104 mg | 5% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 29.2 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 48 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 92 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
