Cakes

Lemon Meringue Cake

4.54 from 100 votes
Easily make this fresh and bold Lemon Meringue Cake recipe for springtime. It features my best vanilla cake, Homemade Lemon Curd & Meringue Frosting!
Lemon Meringue Cake - You won't believe how easy it is to recreate this magnificent cake

Hi Bold Bakers!

I adore lemon meringue pie and I love cake! So I’m going to show you how to get a really bold combination with my Lemon Meringue Cake.

To break it down for you the cake is made up of three components: yellow cake, lemon curd and of course meringue frosting. These different textures and complimenting flavors make for one Big & Bold Cake.

My recipe for lemon curd is really simple. Think of a lemon curd like a custard made on lemon juice. Sometimes you can find recipes that are fussy but not mine. You will have amazing results 100% of the time. Also lemon curd should be waiting in the back of your fridge regardless whether you make this cake or not. It can always be put to good use. Also, save the egg whites you have leftover because you can use them for the frosting. Waste not want not. Speaking of which, make sure to check out my Bold Baking Basics post and video on the best way to juice a lemon.

Now, the meringue frosting is probably the best part of this cake. Fear not, meringue is incredibly easy to make. Just watch the video above and follow my step-by-step instructions and your cake will turn out just like the one in the picture.

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Watch The Recipe Video!

Lemon Meringue Cake

4.54 from 100 votes
Easily make this fresh and bold Lemon Meringue Cake recipe for springtime. It features my best vanilla cake, Homemade Lemon Curd & Meringue Frosting!
Author: inspired by thecakeblog.com
Servings: 10 slices
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Easily make this fresh and bold Lemon Meringue Cake recipe for springtime. It features my best vanilla cake, Homemade Lemon Curd & Meringue Frosting!
Author: inspired by thecakeblog.com
Servings: 10 slices

Ingredients

  • 3 cups (450g/15oz) cake flour, sifted
  • 2 cups (480g/16oz) granulated sugar
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 5 large egg whites , at room temperature
  • 1 whole egg , at room temperature
  • 1 cup (6oz, 170g) whole milk o r full fat buttermilk
  • 2-1/4 teaspoons pure vanilla extract
  • ¾ cup (170g, 6oz) unsalted butter, cold
  • 1 recipe of Lemon Curd
  • For the Meringue Icing:
  • 3 large egg whites
  • 3/4 cup granulated sugar
  • pinch salt
  • 1/2 teaspoon vanilla extract

Instructions

  • Heat oven to 350oF (180oC). Butter and line three 6-inch cake pans with parchment paper.
  • In a large jug combine and whisk together the egg whites, whole egg, milk, and the vanilla extract. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 1 minute. (You can also do it by hand)
  • Add the cold butter and continue to mix on low until the mixture is a fine crumbly texture.
  • Add the liquid mixture into your dry ingredients in 2 separate batches making sure to scrape the sides and bottom before and after each batch, mixing until light, fluffy, homogenous and well incorporated. Fold once or twice to ensure the batter at bottom of bowl is incorporated.
  • Divide the batter evenly into the prepared pans.
  • Bake until a cake tester comes out with a few crumbs when inserted into the center, about 25-35 minutes. Be very careful to not over-bake. Check cake at 25 minutes to see how it is doing and judge the timing from there.
  • Once baked, let the cake cool on racks for 20 minutes before removing them from the tins.
  • Slice the cakes in 2 to create 4 layers. Generously spread lemon curd between the layers of the cake.
  • For the Meringue icing: Place the whites and sugar in the bowl. Whisk to combine.
  • Place the bowl over a ban marie. Whisk constantly, heat the egg white mixture until the sugar dissolves and it is warm to the touch.
  • Once warm, transfer the bowl back to the mixer. With the whisk attachment, beat the egg whites on high until medium-stiff glossy peaks. Add in the salt and vanilla and mix until combined. Use immediately.
  • Spread the meringue frosting all over the cake. Take a torch and toast the outside of the cake.
  • Store the cake at room temperature for up to 3 days.

 

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Comments & Reviews

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Ela
Guest
Ela
1 year ago

Hi Gemma, I’m a little bit confused with your instructions. At first your said to divide the batter into three 6” pans. Then after baking to divide it into 4 layers. Please clarify! Thanks.

NinaN
Guest
NinaN
9 months ago

My 9 year old son seemed to be pulling the idea for lemon meringue cake out of thin air when I asked him what kind of birthday cake he would like. He was thinking about lemon meringue pie and then jumped to cake. I wasn’t sure it existed so I turned to google and found your recipe. And oh my goodness, was it ever delicious! I can’t usually be bothered with cake if it isn’t chocolate or strawberries, but this is hands down one of the best cakes I have ever made and/or eaten! Thank you for sharing this recipe!… Read more »

Serene
Guest
Serene
1 year ago

Hi Gemma,

Do you hav receipe for lemon chiffon cake or pandan chiffon cake to share? Thanks.

Lesley Wilson
Member
Lesley Wilson
9 days ago

I made this cake for a birthday party and it turned out absolutely beautiful. I didn’t change a thing from the recipe. Thank you for sharing your recipe. The lemon curd was lovely. I made extra and kept it in the fridge to use on my scones for the next day. I wish I could post a picture of my creation but I don’t see anywhere where I can do that.

SammiP
Member
SammiP
1 month ago

Wow Gemma, 😋 Made this recipe and the lemon curd for my mum and dads anniversary in lock down. Enjoyed it in their garden with social distancing! Brought a smile to their faces despite not being able to celebrate properly!
So glad I found your website!
P.S from England so used plain flour as we don’t have cake flour here worked just as well! 😋😋

Mark
Guest
Mark
2 months ago

Hi Gemma, i don’t have torch can i put in the oven again for 5mins or so with frosting?

Sharry
Guest
Sharry
2 months ago

Hi Gemma. Thank you for this recipe. I can’t wait to try it. I do not have a torch can I use a bbq lighter or broil itinstead

Member
Maheswary Hari Kumar
4 months ago

Just awesome!

Harsha
Guest
Harsha
5 months ago

Hi Gemma,
Can I use anything instead of egg whites? I do not want to use that much egg whites. Anything to substitute some amount of it?
❤️

Anastasia
Guest
Anastasia
5 months ago

Can I microwave this recipe?? Thanks a bunch, Ana!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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