Recipe: The Best Lemon-Lime Cake

The owner of Chicago’s Justice of the Pies bakery shares one of her favorite recipes

My Wake-Up Call newsletter (subscribe here!) recently interviewed Chef Maya-Camille Broussard, owner of Chicago’s Justice of the Pies bakery. We spoke about social justice and how her bakery is giving back to the Chicago community.

Now, we’re featuring her recipe for a Lemon-Lime Cake! (Yes, a cake — not a pie, despite her bakery’s name.) Enjoy.

Lemon-Lime Cake

This is a cake recipe, not a pie. Why cake?

When people ask me what my favorite pie is, the answer is usually: “It’s cake.”

My Dad was obsessed with pie, but I’ve always been obsessed with a really good cake. I often try to “cross-pollinate” the two with regards to flavors: Make a classic pie flavor into a cake and make classic cake flavors into a pie.


  • 1 ½ cups unsalted butter, softened
  • 3 cups granulated sugar
  • 5 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tsp lemon extract
  • Zest of one whole lime
  • Zest of one whole lemon
  • 3 cups cake flour
  • ½ tsp kosher salt
  • ¼ cup sour cream
  • 1 cup lemon-lime soda pop


  • Preheat oven to 325° F.
  • Using a standing mixer or a hand mixer, cream butter and sugar together. Add 5 large eggs, add and mix one egg at a time in order to create an emulsion.
  • Add the zest of a lemon and a lime, vanilla extract and lemon extract and mix.
  • Add cake flour in increments of 1/3, mixing the flour into the batter in-between each increment. Once the cake flour is incorporated into the batter, add salt and sour cream and mix. While mixing the batter, slowly pour in the lemon-lime pop.
  • Line a Bundt cake pan with shortening and all-purpose unbleached flour. Pour the cake batter into the cake pan and bake for one hour in the center rack of the oven.
  • Test the center of the cake with a knife; if it comes out clean and dry then the cake is ready.
  • Remove the cake pan from the oven and allow it to cool for 10 minutes before removing the cake from the pan. If you let the cake cool for too long in while in the cake pan, it may stick to the pan and become more difficult to remove.

This originally appeared on Medium

Recipe: Tarragon, Dill, Spinach and Feta Quiche

A must-make recipe from my favorite chef. (Hint: I’m her mom.)

My daughter Carrie Monahan has been cooking up a storm — and, of course, I’ve been showcasing her incredible eats on Instagram. Today, my Wake-Up Call newsletter (subscribe here!) sharing a delicious recipe Carrie created. Enjoy!

Tarragon, Dill, Spinach and Feta Quiche


Frozen phyllo dough sheets
3 cups spinach
2 shallots (thinly sliced)
1/2 white or red onion (diced finely)
1 leek (white and light green parts only, thinly sliced, you could also use scallions instead)
4 cloves garlic (minced)
4 eggs
1/4 cup fresh tarragon (or parsley if you prefer, chopped)
1/4 cup fresh dill (coarsely chopped)
3 tbsp fresh thyme (chopped, no stems)
2 tbsp crème fraîche (plus more to top off at the end)
1/2 cup crumbled goat cheese or feta
Olive oil
Salt and pepper
Red pepper flakes
Unsalted butter (optional)


One: Preheat the oven to 375 degrees. Get out a 9 or 10 inch cake/tart pan and brush it with olive oil. Take the phyllo dough out of the freezer so it can soften up a bit.

Two: In a large pan, heat 1/4 cup olive oil. Over medium heat, add shallots, onions, and leeks. Add salt and pepper and cook until fragrant and sort of translucent, about 10 min. Add in garlic, cook about 1 min. Add spinach and cook til it wilts down. Add a dash red pepper flakes and paprika. Add chopped herbs. Add salt and pepper again. Set aside.

Three: Beat the eggs in a large bowl. Beat in the goat cheese and two tablespoon crème fraîche. Add in the veg/herb mixture. Salt and pepper to taste.

Four: Time to layer the phyllo dough. The phyllo dough is delicate so don’t tear it. Put one sheet down with the edges hanging over two sides of the pan. Between each layer, brush on olive oil or melted unsalted butter. Rotate the cake pan a little each time so that the overhanging dough spreads out evenly around. Should be 7 layers.

Five: Add the egg and veg mixture to the cake pan. Shake a little or tap on the counter so it’s even. Fold the overhanging pieces of phyllo dough in so they sort of form a crust.

Six: Bake 40–50 minutes until the dough looks crisp and brown. If it looks like the filling is getting too brown, put foil over it.

Seven: Let cool, slice and serve. Optional: add a dollop of crème fraîche and sprinkle on some dill and tarragon. If you want to be extra fancy, dill is amazing when you toss it with some lemon zest.

This originally appeared on

The Best Thing to Bake For the Holidays

Katie Couric’s go-to bakery shares an incredible recipe

Photo Credit: Carissa’s The Bakery

Carissa Waechter, owner of East Hampton’s (baking) hotspot Carissa’s The Bakery, shares her ultimate Apple Cider Cheesecake Pie recipe with Wake-Up Call. See the recipe below, and enjoy!

Apple Cider Cheesecake Pie Recipe:

Spiced Pie Crust


1 cup all-purpose flour

1/2 cup whole wheat flour

1/2 teaspoon sea salt

1 teaspoon dark brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

8 tablespoons cold, small cubed butter

2 tablespoons cold water


Mix all dry ingredients together and add butter, continue to combine until mixture looks sandy. Add water and continue to mix until dough is just formed. Refrigerate dough 15 minutes or until cold. Once chilled, roll the dough on a flour-dusted surface to about 1/4” thickness. Line pie pan with the dough, pressing dough into all corners. Chill at least 30 minutes. Once chilled, dock the dough with a fork or pairing knife. Line dough with a coffee filter or parchment paper and weigh down with baking weights or dried beans. Bake 20 minutes at 350F, remove from oven and cool. Once the crust is room temperature remove the filter or paper and weights or beans.

Cider Cheesecake Filling:


24 ounces cream cheese (room temperature works best)

1 cup dark brown sugar

2 teaspoons cinnamon

1/2 teaspoon nutmeg

3 eggs

3/4 cup heavy cream

3/4 cup apple cider

1 tablespoon vanilla extract

Zest and juice of 1 lemon


Mix together cream cheese, brown sugar, lemon zest, and spices until smooth. Add eggs one at a time, and continue to mix until smooth. Slowly add cream, vanilla, cider, and lemon juice until well combined and smooth. Pour mixture into crust and bake at 350F until mixture is set, and cracks just begin to form at the top.

Garnish with red and green chopped apples or apple slices.

Cheesecake is delicious served warm, room temperature or chilled.

This originally appeared in Katie Couric’s Wake-Up Call newsletter. Subscribe here.

Five Last-Minute Thanksgiving Recipes

Wake-Up Call subscribers sent in some family favorites

Whether you need a dish to bring to a Friendsgiving potluck this week, or you’re hosting an elaborate feast in your home — we’ve got you covered! Wake-Up Call subscribers sent us a few tried-and-true classic recipes that are sure to impress. Here are our favorites.

1. Pecan Pie, Submitted by Judith C.


  • 1 cup sugar
  • 1 cup light and dark Karo syrup, mixed
  • 1 tsp vanilla
  • 4 tbsp melted butter
  • A pinch of salt
  • One cup (or more) pecan halves
  • 4 eggs

“Yummy! It’s how we do it in the South!”

Directions: Mix together. Pour into a homemade pie crust and bake at 325 degrees F for an hour.

2. Cranberry Salad, Submitted by Sharon F.

“My mom (who passed away 12 years ago) would be thrilled that I was sharing her recipe! She showed her love for people through her cooking…Enjoy!”


  • Two large bags of fresh cranberries
  • 2 cups chopped pecans
  • 2 fresh oranges
  • 1 can mandarin oranges, drained
  • 2 cups chopped celery
  • 2 cups diced apples
  • 1/2 cup lemon juice
  • Zest of one lemon
  • 1–15 oz can crushed pineapple (use two cans if you like pineapple!). Drain the juice and save it to mix with the cream cheese.
  • Sugar to taste…I used about 3/4 cup…but taste the mixture to see if it needs more!
  • 1 large box of jello


For the cranberry mixture: Chop the cranberries in a food processor. Add the fresh orange and the mandarin oranges, and process with the cranberries. To that mixture, add the chopped pecans, zest of the oranges, celery, apples, pineapple and sugar. Mix well. If it seems to have too much liquid, pour most of it off. Prepare one large box of jello (I used 1/2 raspberry and 1/2 orange), but use half of the water called for in the directions. Put in a 9×13 glass dish. Pour in the cranberry mixture. Refrigerate overnight or until jello is set.

For the cream cheese frosting: In a food processor, mix about 12 oz softened cream cheese, about 1/3 cup pineapple juice (you can use orange juice too!), and 2 tbsp sugar. Add the zest of one orange. Mix well and ice the cranberry jello!

3. Spinach Casserole, Submitted by Diane C.

“My aunt passed away 7 years ago, so I have stepped in to make the spinach casserole every year.”


  • 2 packages frozen chopped spinach
  • 1 16 oz container of sour cream
  • 1 envelope of onion soup mix
  • Box of Ritz crackers

Directions: Thaw out the spinach. (I heat it up with some water in a saucepan.) Then squeeze out all the excess water. (I put it in the colander, put a bowl on top and push.) Combine all the ingredients and place in a casserole dish and top with crumbled Ritz crackers. Bake at 400 degrees F for 10–15 minutes.

4. Buttermilk Pie, Submitted by Becca B.

“My grandmother used to make the BEST buttermilk pie, and I carry on making it today. It’s always a huge hit at gatherings. My office has an annual charity auction, and this pie is always a big winner.”


  • 1 1/2 cups sugar
  • 4 tbsp butter (room temperature)
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 3 eggs
  • 1 pie crust (dealer’s choice)

Directions: Preheat oven to 350 degrees F. Cream the sugar and butter. Add vanilla, eggs, and buttermilk. Mix until mostly smooth. It’s okay if it’s a bit lumpy, just as long as the lumps are small. Pour into pie crust. Bake for 10 minutes at 350 degrees F. Reduce heat to 325 degrees F and bake for another 50 minutes. The top will turn brown all over. Remove from oven and let cool for at least 30 minutes.

5. Corn Casserole, Submitted by Arlene B.

“I bring this to Thanksgiving every year and even my youngest grandchildren love it!”


  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 stick butter
  • 1 medium can creamed corn
  • 1 medium can whole kernel corn with liquid
  • 2 eggs, beaten
  • 1 8.5 oz box Jiffy corn muffin mix
  • 2 cups grated sharp cheddar cheese

Directions: Sauté onion and peppers in butter. Add cans of corn, eggs, corn muffin mix and 1 1/2 cups cheese. Mix together. Pour into a greased 2 quart dish and top with the remaining 1/2 cup of cheese. Bake at 350 degrees F for 45 minutes.

This was originally published on

Katie Couric’s Favorite Frittata Recipe

From “The Vibrant Life: Eat Well, Be Well” by Amanda Haas

The other day, my friend Amanda Haas stopped by my New York City apartment to make me the most incredible frittata — see our video here! So I just had to share the amazing recipe, which comes from her new cookbook, The Vibrant Life: Eat Well, Be Well. Check it out below.

Perfect fast breakfast for 1 or 2. Add what you like to make it your own!

Prep Time: 5 minutes
Cook Time: 10 minutes


1 Tbsp. olive oil
2 Tbsp. diced yellow onion
3 eggs
Kosher salt
Freshly ground pepper
2 Tbsp. diced roasted red pepper
2 oz. goat cheese, crumbled
2 Tbsp. chopped fresh basil


In a small nonstick skillet over medium heat, warm the oil. Add the onion and cook, stirring frequently, until softened, about 5–7 minutes. Spread the onions out evenly on the bottom of pan. Reduce the heat to low.

Whisk the eggs until combined, adding a pinch of salt and fresh grinding of pepper. Slowly pour the eggs into the pan, covering the onions. Swirl the eggs around the pan to create an even layer. Sprinkle the red pepper evenly over the top. Once the eggs are set, use a silicone spatula to scrape around the edge of the eggs, allowing the raw eggs to slide underneath the cooked eggs.

Repeat until the eggs are set, about 2 minutes.

Sprinkle goat cheese and basil over the top, then slide the frittata onto a plate or fold in half like a traditional omelette.

This originally appeared on

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A Healthy Anti-Aging Asparagus Soup Recipe

A recipe from Dr. Mark Hyman’s latest cookbook

My friend Dr. Mark Hyman’s new cookbook Food: What the Heck Should I Cook? is out! So, he is sharing his recipe for an anti-aging asparagus soup. It’s right up my alley and looks delicious — so I wanted to share. Check it out below!

This soup makes an excellent meal all on its own, thanks to healthy fats from coconut milk, protein from healing collagen powder, and phytonutrients from asparagus, leeks, and garlic. Those benefits also make it a great way to fight the aging process and support a resilient body. It’s creamy and filling with just the right amount of spice from fresh ginger and smoked paprika, though you can use less of these ingredients if you prefer.

Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4


2 bunches asparagus
¼ cup pepitas
3 tablespoons plus 1 teaspoon avocado oil
1 medium white onion, finely diced
2 tablespoons micro-grated peeled fresh ginger
3½ large leeks, chopped
3 tablespoons coconut aminos
4 cups (32 ounces) vegetable broth
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon sea salt
Grated zest of 1 lemon
1 cup full-fat unsweetened coconut milk
4 scoops (about ¼ cup) collagen powder (optional, not vegan friendly)
Freshly ground black pepper


  1. Cut 4 of the asparagus spears into thirds and set aside for garnish. Roughly chop the remaining spears.
  2. Heat a medium sauté pan over medium-high heat. Add the pepitas and continuously stir and shake until the seeds are fragrant and toasted, about 5 minutes. Remove from the heat and set aside.
  3. Heat the 3 tablespoons avocado oil in a large pot over medium heat until shimmering. Add the onion and sauté for 5 minutes. Add the ginger, leeks, and coconut aminos, stir well, and cook down for minutes. Add the chopped asparagus, broth, paprika, garlic powder, and salt and bring the mixture to a boil over medium heat. Reduce the heat and add the lemon zest and coconut milk.
  4. Remove the soup from the heat and allow to cool for several minutes. Pour into a blender, add the collagen powder (if using), and blend until smooth.
  5. Heat the remaining 1 teaspoon avocado oil in a small sauté pan over medium-high until shimmering. Add the reserved asparagus spears and lightly sauté until tender, about 3 minutes.
  6. To serve, divide the soup among four bowls and place 3 pieces of sautéed asparagus in the center of each bowl. Sprinkle with the toasted pepitas and freshly ground pepper.