Lemon Cake Pie

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. 

This page may contain affiliate links, please see my disclosure for policy details.  I earn commissions if you shop through the links on this page.

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
• Subscribe

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

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.

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.

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.

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.

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 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

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

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

More pie favorites

Recipe

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

Pin to your favorite dessert board

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.