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A slice of homemade lemon pie cake with creamy lemon filling and whipped frosting on a white kitchen table, photographed from above.

Lemon Pie Cake

A refreshing Lemon Pie Cake combining the fluffy texture of moist lemon cake with creamy lemon pie filling — a perfect balance of sweet and tangy flavors.
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Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 30 minutes
Chill Time: 2 hours
Total Time: 2 hours 55 minutes
Servings: 12 slices
Calories: 410kcal
Author: Megan Riley
Cost: $10–$15

Equipment

  • 3 8-inch round cake pans Greased and floured
  • 1 Electric mixer or stand mixer For batter and frosting
  • 1 Medium saucepan For lemon filling
  • 2 Wire cooling racks For cooling cake layers
  • 1 Rubber spatula To scrape batter and filling
  • 1 set Mixing bowls Various sizes
  • 1 set Measuring cups and spoons Standard set
  • 1 Whisk For mixing filling
  • 1 Offset spatula For frosting the cake
  • 1 Cake stand For assembly and serving
  • 1 Microplane or zester For lemon zest

Ingredients

  • 2 ½ cups All-purpose flour sifted
  • 1 ½ cups Granulated sugar
  • 1 cup Unsalted butter softened
  • 4 large Eggs room temperature
  • 1 cup Whole milk
  • 2 tablespoon Lemon zest fresh
  • 1 teaspoon Vanilla extract
  • 2 ½ teaspoon Baking powder
  • ¼ teaspoon Salt
  • 1 ½ cups Lemon pie filling homemade or store-bought
  • 1 cup Heavy cream for frosting
  • ½ cup Powdered sugar for frosting
  • 1 tablespoon Cornstarch for thickening filling
  • ½ cup Lemon juice fresh
  • 3 large Egg yolks for filling
  • ½ cup White chocolate chips optional decoration
  • 4 oz Cream cheese optional, for frosting

Instructions

  • Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  • Cream butter and sugar until light and fluffy.
  • Add eggs, lemon zest, and vanilla extract; mix until smooth.
  • Alternate adding dry ingredients (flour, baking powder, salt) and milk until combined.
  • Divide batter among pans and bake for 25–30 minutes. Cool on wire racks.
  • In a saucepan, combine lemon juice, sugar, cornstarch, and egg yolks. Cook until thickened to make filling.
  • Cool lemon filling completely before layering.
  • Spread lemon filling between cake layers.
  • Frost with whipped cream, buttercream, or cream cheese frosting as desired.
  • Chill the cake for at least 2 hours before serving.

Notes

For a lighter version, use whipped cream frosting and garnish with lemon zest curls or white chocolate shavings.

Nutrition

Serving: 120g | Calories: 410kcal | Carbohydrates: 52g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 120mg | Sodium: 160mg | Potassium: 120mg | Fiber: 1g | Sugar: 36g | Vitamin A: 600IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 1mg