Lemon Cream Cake (Mrs Marin)

Here is an example of a cake that is actually a pie. The delineation of cakes and pies really solidified in the 19th century, as prior to that cake, pie and pudding were all somewhat interchangeable. Remember the Boston Cream Pie that is baked in cake pans, the Fig Pudding that is boiled and resembles a fruitcake, and here we have a cake that is baked in a pie tin.

Lemon Cream Cake

1 c sugar

1 c milk

1 heaping tbs butter

1 heaping tbs flour

2 eggs (separate and beat yolks together, beat whites together)

Juice & rind of 1 large lemon (zest the rind)

Cream butter & sugar. Add flour & beaten egg yolks, rind & juice of lemon. Add milk & lastly beaten egg whites. Stir well. Pour into unbaked crust. Bake in slow oven. To test when done, shake pan. If ingredients do not move, it is done. 1 small pie.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.