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    Home » Recipes » Cakes

    Lemon Cake Pie

    Published: May 26, 2022 · Modified: Feb 24, 2023 by Jere Cassidy · This post may contain affiliate links. · 42 Comments

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    A slice of lemon pie with raspberry sauce.

    What is your favorite cake or pie? I know it is like a dessert dilemma.  I'm torn because I like them both so that is why this recipe for this Lemon Cake Pie has become a favorite recipe. Yes, you can have cake and pie together in one dessert. 

    Lemon cake pie slice.
    Old Fashioned Lemon Cake Pie

    This vintage pie recipe had been taped in my cookbook for over fifteen years and I just ignored it.  The thought of a cake-pie just never sounded right to me. I figured there would be a great big layer of cake in a pie shell. I was so wrong!

    Also known as an Amish Sponge Pie this dessert has layers of flavor, a flaky pie crust, a tangy creamy layer of lemon cream, and finally a tender layer of lemon sponge cake that is simply luscious. It's like a dream come true dessert.

    There are several components to making this lemony dessert but they are all simple, the baking process is easy and the ingredients are easy to get at the market. It's just EASY!!!

    Jump to:
    • Ingredients
    • Let's make a pie
    • Why we love this dessert
    • FAQ's
    • More lemon recipes to try
    • More pie favorites
    • Recipe

    Ingredients

    9-inch pie dough -Make my Flaky Pie Crust

    • Flour
    • Water
    • Salt
    • Butter/Shortening

    Lemon Pie Filling ingredients

    • Butter
    • Sugar
    • Eggs
    • Flour
    • Milk
    • Lemon

    Raspberry Cream Cheese Topping (Optional)

    • Cream Cheese
    • Butter
    • Powdered Sugar
    • Fresh Raspberries

    Raspberry Sauce (Optional, but really good)

    • Fresh Raspberries
    • Sugar
    • Cornstarch
    A pie shell, eggs, lemon, butter, sugar and flour for a lemon pie.
    Lemon pie ingredients

    Let's make a pie

    The pie shell

    Step 1.  A 9" pie shell is needed for the filling.  You can make your own dough using the One Hot Oven recipe for Flaky Pie Dough, it's easy and delicious. Not into making pie dough, you can use a 9" store-bought crust and this dessert will be just as delicious.

    The lemon filling

    Step 2. In a large bowl add the softened butter and sugar and, using an electric mixer beat on medium speed until combined.

    Step 3. Add three egg yolks one at a time and mix at low speed between each addition until combined and smooth. Next, add the flour, lemon zest, and lemon juice and mix on medium speed until combined. Scrape the bowl and remix so everything is nice and creamy.

    Mixing custard ingredients
    Mix the lemon custard

    Step 4. In a medium-sized bowl add the three reserved egg whites. Start off mixing the whites on low speed, then increase the speed to medium to medium-high speed and beat until stiff peaks form.

    Beating egg whites
    Beating the egg whites

    Step 5. Now slowly fold the beaten egg whites into the egg yolk batter with a rubber spatula until the egg whites are mixed in then pour the batter into the unbaked pie shell.

    Steps to add egg whites to a batter and pie shell.
    Fold in the egg whites for the sponge cake

    Step 6. Bake at 325° f for 50 - 60 minutes. The custard might be just slightly jiggly when done, not too jiggly, just slightly. Remove the pie and set it on a cooling rack and cool it completely.  The top cake layer will separate a bite from the crust when cooled.

    Raspberry cream cheese frosting

    Step 7. Mix the raspberry cream cheese frosting in a small bowl by adding the softened butter and cream cheese and beating with a mixer until combined.  Add the powdered sugar in small amounts and beat between each batch until combined. Add the fresh raspberries and mix until combined.  You may have to add additional powdered sugar to make a stiff frosting, this depends on how juicy the raspberries are.

    Step 8. Add the raspberry frosting to a piping bag and pipe rosettes around the edge of the cooled pie and decorate with fresh raspberries. You can also just place frosting dollops around the edge of the pie with a spoon then add raspberries.

    Baked lemon pies.
    Add raspberries on top of your pie

    How to make a quick raspberry sauce (optional)

    Step 9. In a small saucepan add the raspberries and sugar and cook until the sugar is dissolved, smashing the raspberries as you stir. Cook for 5 minutes, then pour the mixture into a mesh strainer to strain the seeds, pushing down with a spoon to get all the juice.  Return the juice to the saucepan over medium heat and add a slurry of water and cornstarch to thicken the raspberry juice.  Cook again over medium heat for about 3-4 minutes until thickened.

    Let the sauce cool and drizzle over pie slices.

    Fresh raspberry sauce in a small clear glass.
    Easy homemade raspberry sauce
    A slice of lemon pie on a white plate with rasberries.
    Creamy lemon pie with raspberries

    Why we love this dessert

    • It's unique
    • This dessert has just the right amount of lemon flavor and all you need is one lemon
    • You can use a store-bought pie crust and this dessert will come out just as tasty as making your own
    • The ratio of lemon custard to the lemon cake is perfect in every bit.
    • This is like a three-in-one dessert - pie, custard, and cake.  What's not to like?

    FAQ's

    Where did this sponge pie originate from?

    This is an old-fashioned Pennsylvania Dutch Pie and is an Amish and Mennonite favorite.

    More lemon recipes to try

    Baked Ricotta with Lemon and Herbs - an easy and creamy appetizer

    Sweet, Tart and Tangy Lemon Cake - this bundt cake is full of lemon flavor inside and out

    Chewy Lemon Cookies - these are the best lemon cookies and have a soft lemony glaze on top

    Lemon Shortbread Cookies - baked with lots of lemon zest these crispy shortbreads deliver on lemon flavor

    Lemon Scones are always delicious and for this recipe, we added blueberries for some wonderful sweetness and color and a sweet icing drizzle.

    Don't forget the pie plate - For this recipe, I used a 9" pie plate, and the filling for this pie fits in it perfectly.

    Two white pie plates
    9 inch pie plate

    More pie favorites

    • Chocolate Mousse Tart
    • Chocolate Raspberry Tart
    • Chocolate Tart Crust
    • Chocolate Ganache Tart

    Recipe

    A slice of lemon pie with raspberry sauce.

    Lemon Cake Pie

    Jere' Cassidy
    With this Lemon Cake Pie recipe, you get two desserts in one, a delicious lemon custard topped with a tender sponge cake all in a flaky pie crust. This pie is simple to make and definitely unique.
    5 from 44 votes
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Cook Time 55 mins
    Total Time 1 hr 55 mins
    Course Cake, Dessert, Pie
    Cuisine American, Dessert
    Servings 8 servings
    Calories 304 kcal

    Equipment

    • Deep dish 9 inch pie plate
    • Hand Mixer
    • small saucepan ½ quart
    • large mixing bowl
    • 16 inch pastry bag
    • 1 M piping tip

    Ingredients
      

    Pie Crust Ingredients

    • 1 ¼ cup AP flour
    • 1 teaspoon granulated sugar
    • ¼ teaspoon salt
    • ¼ cup unsalted butter cold and cut into small cubes
    • ¼ cup solid vegetable shortening cold
    • 4-5 tablespoons ice water

    Lemon Filling

    • 3 tablespoons butter melted
    • 1 ¼ cups granulated sugar
    • 3 eggs separated
    • 5 tablespoons flour
    • 1 ¼ cups whole milk
    • 1 Juice and grated zest from one lemon ¼ cup

    Raspberry Cream Cheese Frosting

    • 6 ounces Cream cheese softened
    • 6 tablespoons Butter softened
    • ¼ cup Fresh raspberries
    • 1¼ cups Powdered sugar

    Raspberry Sauce - optional

    • 1 pint Raspberries
    • ¼ cup granulated sugar
    • ½ teaspoon cornstarch
    • 1 teaspoon water

    Instructions
     

    Pie Dough

    • In a large bowl, mix the flour, sugar, and salt.
    • Add the butter and shortening, cut in with two knives or a pastry blender until the mixture looks like small peas.
    • With a fork, stir in the ice water one tablespoon at a time until evenly moistened.
    • Press the dough into a ball, flatten and wrap in plastic wrap.
    • Chill for 15-30 minutes.
    • Roll the dough to fit a 9" pie pan.

    Making the lemon filling

    • Cream the butter and sugar on medium speed with a mixer. Add the egg yolks one at a time to the bowl mixing between each addition, then add the flour, mix well.
    • Add the milk, lemon juice, and lemon zest; mix on medium speed until the batter is smooth. Scrape down the sides of the bowl.
    • In another bowl, beat the egg whites until stiff peaks form.
    • With a rubber spatula fold the egg whites into the creamed mixture until no whites show.
    • Pour the filling into the unbaked pie crust.
    • Bake at 325 degrees for about 55-60 minutes.

    Making the raspberry frosting

    • In a medium-sized bowl beat the softened cream cheese and butter on medium-high speed until light and fluffy.
    • Beat in the raspberries until combined.
    • By half-cup measure add the powdered sugar and mix on medium speed until a thick frosting forms. Sometimes you may have to add additional powdered sugar to thicken the frosting.
    • Add the frosting into a piping bag fitted with a large frosting tip, like a 1M or 2D. Pipe rosettes around the edge of the pie and top with raspberries.

    Raspberry sauce

    • In a small saucepan add the raspberries and sugar and cook over medium heat until the sugar is melted and the raspberries are soft. Smash the raspberries to release the juice. Cook for 5 minutes.
    • Pour the raspberries into a fine-mesh strainer to strain the seeds, pushing down with a spoon to get as much juice.
    • Add the juice back to the saucepan and cook over medium heat. Mix the cornstarch and water to make a slurry and add the raspberry juice; stir until the mixture thickens.
    • Drizzle over the pie slice. Store the remainder in the refrigerator for a few days.

    Notes

    While the pie is baking is a good time to make the raspberry cream cheese frosting and the raspberry sauce.
    Start checking your pie around 50 minutes to make sure the crust is not getting too dark.  The pie may be a little jiggly in the middle when done, but it should not be jiggly all over.
    You can frost the pie any way you like, or you can leave the frosting off and just use the raspberry sauce.
    The easiest way to cut this pie is to warm a knife blade under hot water then dry it off and cut the pie.  
    Chilling the pie before cutting also makes it easier.
    Store the pie in the refrigerator covered in plastic wrap for a few days.

    Nutrition

    Serving: 1sliceCalories: 304kcalCarbohydrates: 41.5gFat: 14.1gCholesterol: 62mgSodium: 145mg
    Tried this recipe?Let us know how it was!

    First Published: Sept. 11, 2011. Last Updated: May 12, 2020

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    a slice of lemon pie

    Thank you for stopping by the One Hot Oven blog.  Please leave a comment to say Hello or just let me know what you are baking these days, I always love hearing from fellow bakers. Have any questions or just want to chat about the recipe? My contact information is on my about page, and I’ll be happy to help.                                                                                                                                                     

    About Jere'              

    From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending.  Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing both sweet and savory family-friendly recipes for your cooking and baking inspiration.

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      Recipe Rating




    1. Lynn in London

      March 12, 2023 at 1:53 pm

      5 stars
      This technique looked so interesting, I had to try it. So pleased I did as it was absolutely gorgeous! Thanks for posting this!

      Reply
      • Jere Cassidy

        March 12, 2023 at 7:27 pm

        So glad you liked this dessert, it is rather unique.

        Reply
    2. Shruthi

      February 20, 2023 at 6:48 am

      5 stars
      This was such a soft and spongy cake / pie and everyone really loved it. The sauce was definitely a great touch and really amplified the flavors.

      Reply
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    Jere Cassidy owner of One Hot Oven.

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