I also took this cake/pie to The First Sunday in May & it was gone so fast! Huge hit with everyone! I only got 1 piece of it & I wished I could have eaten it all, but I will definitely be making it again soon because it is fabulous! The original recipe was great, but I didn’t have some of the stuff it called for so of course I altered it, as usual. You can find the original recipe here. Yes, that is fried catfish up there with my pie! Yummy!
You Will Need:
-2/3 cup all-purpose flour
-1/3 cup sugar
-2 teaspoons baking powder
-1/4 teaspoon salt
-1/2 cup melted butter (1 stick)
-2 eggs
-2 Tablespoons lemon juice
-1 teaspoon vanilla
-zest of 3 lemons (The outside of the lemon scraped off)
-8oz cream cheese
-3 Tablespoons melted butter
-1 egg
-1 teaspoon lemon juice
-1 cup powdered sugar
Directions:
-Preheat oven to 325 degrees and grease a 9″ springform pan
To make the filling:
-In a large bowl beat the cream cheese until smooth
-Add powdered sugar and mix well
-Add 1 egg and mix
-Add 3 Tablespoons melted butter, 1 teaspoon lemon juice, 1/2 teaspoon vanilla, and lemon zest from 1 lemon. Mix until completely combined and set aside.
To make the cake:
-In a large bowl mix together flour, sugar, baking powder, and salt
-Stir in 1/2 cup melted butter, 2 eggs, 2 Tablespoons lemon juice, 1/2 teaspoon vanilla, and lemon zest from 2 lemons. Do not overmix.
-Pour cake batter into springform pan
-Pour filling mix over cake batter in pan. Smooth out over cake batter almost to the edge, but not all the way to the edge. (It’s actually really hard to spread it out so I just did the best I could and it ended up like the picture below)
-Bake for 35-40 minutes. Until the edge of the cake comes out clean with a toothpick
-Let cool for 10 minutes
-Remove springform sides and let cool for an hour
-Refrigerate for at least an hour
-Sprinkle top with powdered sugar and serve
Raising Rowletts 