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 Lemon Cake Pie has become a favorite recipe. Yes, you can have cake and pie together in one dessert.
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Ingredients
9″ pie dough – see the One Hot Oven How to Make A Flaky Pie Crust
- Flour
- Water
- Salt
- Butter/Shortening
Lemon Pie Filling
- Butter
- Sugar
- Eggs
- Flour
- Milk
- Lemon
Raspberry Cream Cheese Topping (Optional)
- Cream Cheese
- Butter
- Powdered Sugar
- Fresh Raspberries
Raspberry Sauce (Optional)
- Fresh Raspberries
- Sugar
- Cornstarch
Let’s make a pie
Making the pie dough
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.
Making the lemon filling
Step 2. In a large bowl add the softened butter and sugar and mix until combined.
Step 3. Add three egg yolks one at a time and mix between each addition. Then mix in the flour, lemon zest, and lemon juice. Scrape the bowl and remix so everything is nice and creamy.
Step 4. In a medium-sized bowl add the three reserved egg whites and beat until stiff peaks form.
Step 5. Now slowly fold the stiffly 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.
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 completely. The top cake layer will separate a bite from the crust when cooled.
Making the 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.
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.
Why I like this dessert so much
- 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?
More lemon recipes from One Hot Oven
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
Don’t forget the pie plate – I love this Rae Dunn 9″ plate, the filling for this pie fits in it perfectly, and honestly, I love that it says “Pie.”
Make these One Hot Oven Pies
Bourbon and Pecans unite in this oh-so decadent pie
Mini Pecan Pies are bite-sized tarts filled with pecan pie filling
The Hoosier Pie is a One Hot Oven favorite
Lemon Cake Pie
Equipment
- pie plate 9"
- Mixing bowl, large
Ingredients
Pie Crust Ingredients
- 1 1/4 cup AP flour
- 1 tsp. sugar
- 1/4 tsp. salt
- 1/4 cup cold butter - cut into small cubes
- 1/4 cup cold shortening
- 4-5 tbls. ice water
Lemon Filling
Raspberry Cream Cheese Frosting
- 1 pint Raspberries
- 1/4 cup sugar
- 1/2 tsp cornstarch
- 1 tsp 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 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.
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
Nutrition
First Published: Sept. 11, 2011. Last Updated: May 12, 2020
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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 recipes with all my baking friends.
Have any questions or just want to chat about the recipe? Contact me here, and I’ll be happy to help!
Sandhya's Kitchen
You had me at this dessert! Cake & Pie together – thats delicious combo!
Mahy
I have a strong feeling that this lemon cake will quickly become one of my favorite recipes to make over the weekend!
Cathleen @ A Taste of Madness
I just bought some lemons, so this is perfect timing! This looks amazing!
Shadi Hasanzadenemati
I’m making this for the weekend, I bet everyone is going to devour it!
Toni
This is such a delicious pie! Perfect for any occasion!
Jacqui DeBono
You had me at custard! Especially with lemon and raspberry! There are so many components of this dish that I love, and despite having a few steps, it’s all very simple to do.
Jere Cassidy
The custard is amazing.
Kay
What a delightful dessert this is, I love lemon desserts so knew it was for me. when I found this recipe. I have saved half to take to my nan as I know she will love it too!
Geoffrey at Spoonabilities
I can’t think of any better dessert than putting a pie inside a cake. The best of two worlds together in my mouth.
Jere Cassidy
This recipe seriously surprised me with such a delicious taste.
Ramona
This lemon cake pie looks my dream cake, pastry, custard and lemon. The three elements that make me super happy. Dream dessert that I must make immediately. Thank you so much for sharing this beautiful and delicious pie.
Jere Cassidy
Ramona, you are so welcome. You are so right this is like a dream dessert.
Jill
This is truly a unique recipe and one I want to make myself. I’m a sucker for lemon desserts. This one is so pretty too.
Jere Cassidy
We have a lemon tree so I have lots of lemons so I am constantly making lemon desserts
Patty at Spoonabilities
Who doesn’t love love love 2 desserts in one! Let me tell you, this looks SO GOOD! Love all things lemon.
Jere Cassidy
Thanks, this pie really is soooo good!
Chenée
This is such a unique idea! I love the layers and the raspberry topping!
Biana
This dessert looks amazing, and the raspberry sauce takes it to the next level!
Libby
A cake and a pie! I think I’m in heaven. Can’t wait to make this recipe. And it has raspberry in it. I’m drooling. What a great recipe.
Jere Cassidy
I know, it’s a winning combo.
Mahy
It’s been so long since I last made a cake like this. The taste never disappoints, and that texture… it is absolutely amazing!
Jennifer
Talk about having your cake, and pie, and eating it too! What a clever, delicious dessert. I just love both lemon pie and lemon cake, so this was a no-brainer for me to try. It was so good!
Jere Cassidy
It is amazing how one batter makes two layers.
Krissy Allori
This looks like perfection on a plate. I love custard and I love cake. Perfect combination. My husband loves all things lemon so I am going to make this for him.