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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.
Megan Riley

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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Prep Time 25 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

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

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

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. Cream butter and sugar until light and fluffy.
  3. Add eggs, lemon zest, and vanilla extract; mix until smooth.
  4. Alternate adding dry ingredients (flour, baking powder, salt) and milk until combined.
  5. Divide batter among pans and bake for 25–30 minutes. Cool on wire racks.
  6. In a saucepan, combine lemon juice, sugar, cornstarch, and egg yolks. Cook until thickened to make filling.
  7. Cool lemon filling completely before layering.
  8. Spread lemon filling between cake layers.
  9. Frost with whipped cream, buttercream, or cream cheese frosting as desired.
  10. 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.