Your #1 Online Baking Destination!

Lemon Meringue Cake - You won't believe how easy it is to recreate this magnificent cake

Lemon Meringue Cake

Save Recipe

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.

Lemon Meringue Cake, Lemon Meringue pie, Lemon Meringue, Easter desserts, easter cake, spring cake, spring desserts, lemon cake, cake recipes, amazing cake recipes, impressive desserts Lemon Meringue Cake, Lemon Meringue pie, Lemon Meringue, Easter desserts, easter cake, spring cake, spring desserts, lemon cake, cake recipes, amazing cake recipes, impressive desserts

4.42 from 48 votes
Lemon Meringue Cake - You won't believe how easy it is to recreate this magnificent cake
Lemon Meringue Cake
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!

Course: Dessert
Cuisine: American
Servings: 10 slices
Author: inspired by
  • 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
  1. Heat oven to 350oF (180oC). Butter and line three 6-inch cake pans with parchment paper.
  2. In a large jug combine and whisk together the egg whites, whole egg, milk, and the vanilla extract. Set aside.
  3. 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)
  4. Add the cold butter and continue to mix on low until the mixture is a fine crumbly texture.
  5. 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.
  6. Divide the batter evenly into the prepared pans.
  7. 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.
  8. Once baked, let the cake cool on racks for 20 minutes before removing them from the tins.
  9. Slice the cakes in 2 to create 4 layers. Generously spread lemon curd between the layers of the cake.
  10. For the Meringue icing: Place the whites and sugar in the bowl. Whisk to combine.
  11. 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.
  12. 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.
  13. Spread the meringue frosting all over the cake. Take a torch and toast the outside of the cake.
  14. Store the cake at room temperature for up to 3 days.

Watch the Recipe Video!



31 Images
Submit Your Photos
Francisco Cárdenas
Francisco Cárdenas
Smriti H.
Moosh Moosh
Moosh Moosh
Shruthi Achut
Shruthi Achut
Jacqui Bailey
Jacqui Bailey
Kim Cooke
Samia Farhana
Ang Per Sor
Wendy 18
Wendy 18
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.


Write a Comment and Review

  1. NinaN on October 6, 2019 at 10:27 am

    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!

    PS. I may have just eaten a fresh from the oven banana muffin with a smear of leftover lemon curd on it. No regrets.

    • Gemma Stafford on October 7, 2019 at 1:20 pm

      Wow. Well done, you! I’m happy it turned out well. Carry on baking.

  2. lily on July 19, 2019 at 6:01 pm

    is granulated sugar powdered sugar, normal sugar or caster sugar

    • Gemma Stafford on July 20, 2019 at 7:55 am

      granulated sugar is caster sugar :).

      Hope this makes sense. We don’t call it caster in America.

  3. Patricia Chio on June 26, 2019 at 11:04 pm

    Hi Gemma, in my hometown (in México) Its really hard to find lemons, can I use limes. Since lime flavor is stronger, should I make some changes in the Recipe ?

    I Always have this doubt about all the Recipes that call for lemons ????, and I never try them because we do not have them.


    • Gemma Stafford on June 27, 2019 at 2:59 am

      Hi Patricia,
      I know, it is a strange thing that lemons, as we know them, are not a common thing in some places, even where citrus is grown.
      Having said that lime is, of course, a great alternative acid citrus for many recipes. See this recipe ( where I use limes to make a cheesecake. The flavor, of course, is different, but generally, it will work as an alternative.
      Lemons have a stronger flavor in my experience, lime is more subtle. Apart from that you should try it, I think you will like it,
      Gemma 🙂

  4. Tigs on June 15, 2019 at 2:34 am

    Absolutely awesome recipe, I’m always on the lookout for a special birthday cake that doesn’t involve chocolate. Clear, easy instructions to follow – Thanks so much!

    • Gemma Stafford on June 16, 2019 at 6:02 am

      LOVE to hear that!! Thank you so much for trying it out 🙂


  5. Love Owls on March 29, 2019 at 4:58 pm

    This cake looks really lovely and very yummy for a special day. I have just joined your site and am soooo very pleased that you use all the weights and measures that I am used to. I simply love baking but more and more (even Mary Berry) the chefs/bakers use metric and only metric which I cannot get used to. I am of the old school being an old lady (so to speak) and am using lbs and oz’s still. So I thank you very much for incorporating all measurements for us oldies. Will have a go at this delicious looking meringue Cake and let you know how I get on (with picture if it turns out good). Thanks – Jan Love (Love Owls)

    • Gemma Stafford on March 31, 2019 at 3:42 pm

      I hear you Jan. I grew up on grams and oz and if I found an American recipe in cups that meant I couldn’t make it. I don’t want that to be the case on my site.

      P.S welcome to the community.

  6. Ela on March 29, 2019 at 4:38 pm

    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.

    • Gemma Stafford on March 31, 2019 at 2:48 pm

      oh sorry, Ela. It is just 3 layers 🙂


      • Mary Krobock on March 31, 2019 at 10:03 pm

        maryk2222 on March 30, 2017 at 9:23 am
        I’m a bit confused. The recipe says to butter and line 3 6- inch pans but when the layers are cut in 1/2, I will have 4 layers. Am I reading this wrong?

        Gemma Stafford on March 31, 2017 at 3:16 am
        Hi Mary,
        Yes, you will have 4 layers, though you do not need to cut it if it suits you better,
        Gemma ????

        I guess you can make it as many layers as you want…3 or 4.

        • Gemma Stafford on April 1, 2019 at 10:55 am

          Hi, if you make 3 cakes and cut each in half you will have 6 😀

  7. Beatris on March 17, 2019 at 10:34 am

    Hi Gemma, I tried to make lemon curd by adding 4 eggs, sugar, zest and juice of 2 lemons and butter. I cooked it over simmering water for nearly an hour and it didn’t thiken up a bit. Why is that?

    • Gemma Stafford on March 18, 2019 at 11:35 am

      Hi, im not quite sure but i think it might require more egg yolks to help it thicken up.

  8. Esraa on January 27, 2019 at 11:55 am

    Hello, what if i did not heat the egg whites?
    I just made normal mirangue.. will it affect the result? Or the taste?

    • Gemma Stafford on January 28, 2019 at 2:27 am

      Hi Esraa,
      In some parts of the world there can be an issue with eggs, their safety. This is why some people suggest sterilizing them, the purpose of slightly cooking them is to kill any possible bacteria.
      I do not do this here in the US, in Ireland and depending on where you are, perhaps your country too. If you know the source of the eggs, that they are fresh and hygienically handled, then you are safe to use them un-sterilized. Ask locally, that will be best,
      Gemma 🙂

  9. Missarlynmusic on December 24, 2018 at 7:40 pm

    Hi Gemma!
    My friends and I wanted something lemony for our Christmas dessert. I made this! We were all into it and watched your video. I insisted that we do it “the way Gemma does it”. I even presented some of the steps with an authentic Irish- California accent! ???? I’ve never been an avid baker before, but I’ve learned so much from you. Thank you!

    • Gemma Stafford on December 24, 2018 at 10:30 pm

      Lol the accent is really important!!

      I’m thrilled you like this recipe. It’s one of my favorite desserts.


  10. Sharon Martinez on December 14, 2018 at 2:12 pm

    Hi Gemma, wanted to know how long can the cake stay out at room temperature? Because of the lemon curd.

    • Gemma Stafford on December 15, 2018 at 4:18 am

      Hi Sharon,
      This is a good question. It really depends on the room. In Ireland, where I grew up, we would never refrigerate this type of cake. The room temperature there rarely goes over 20C and generally will be 18C or so in the summer.
      So, all sorts of things dictate this. The temperature is one thing, humidity is another.
      This type of cake will generally stand out easily in a cool dry place, lightly covered with cling wrap or foil. You have to consider your place, if it is warm and humid then refrigerate up to serving time.
      Seasons greetings to you and yours,
      Gemma 🙂

  11. Serene on November 3, 2018 at 1:41 am

    Hi Gemma,

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

    • Gemma Stafford on November 3, 2018 at 3:46 am

      Hi Serene,
      No, I do not have one here on the website, but it is on my list. I will bump it up!
      Thank you for being in touch,
      Gemma 🙂

  12. Lauren Wieske on July 20, 2018 at 9:25 pm

    I was wondering if this cake could be put in the fridge overnight?

    Thanks heaps,

    • Gemma Stafford on July 22, 2018 at 3:47 pm

      Yes absolutely Lauren you can. It will keep for 3 days in there.


  13. Leanne on July 18, 2018 at 10:25 am

    Hi Gemma,

    I would like to make this cake but unfortunately do not have 6-inch cake pans. i have 8-inch cake pans. Do I need to modify the recipe?


    • Gemma Stafford on July 18, 2018 at 11:32 am

      Hi Leanne,
      this batter will work well in two 8 inch cake pans, it is just right for this.
      I hope you enjoy this recipe,
      Gemma 🙂

  14. MercedesB on June 24, 2018 at 3:37 pm

    Made the cake for a friends birthday and it was a BIG hit. The acidity of the lemon curd balances out so well with the sweetness of the sponge. A truly amazing cake 🙂

    • Gemma Stafford on June 25, 2018 at 3:26 am

      Hi Mercedes,
      thank you for this very kind review of this recipe. I love this one too, a lovely summertime flavor.
      To answer your other question, I generally trim the cake to level it, then turn it upside down, this gives you a really flat surface to frost. It will not cause a problem for the trimmed side as it will settle in to the filling. You can eat the trimmings as a cooks treat! or you can dry them and use them to decorate the sides of the cake, so no waste!
      Thank oyu for being in touch,
      Gemma 🙂

  15. Neha Agnihotri on May 15, 2018 at 10:19 pm

    Hi Gemma, the cake recipes says 5 egg whites. Is there a way I can replace the whites with something else. I know u have a section for egg substitutes but I guess that’s for whole eggs.

    • Gemma Stafford on May 16, 2018 at 3:49 am

      Oh gosh, you know I googled it and I’m just not finding the answer for egg whites. I’m not sure if egg substitutes are the same for just whites.

      Sorry, I’m not much help. I don’t see why my subs wouldn’t work for just whites also. just note an egg is 2/3 white and 1/3 yolk.


      • Seamus Beirne on December 7, 2018 at 11:30 pm

        Use chickpea water

        • Gemma Stafford on December 8, 2018 at 4:20 am

          Hi Seamus,
          Yes, aquafaba, a great thing to get to grips with. Good too for royal icing, which we have here later today.
          Thank you for this,
          Gemma 🙂

  16. Ufuoma on May 3, 2018 at 10:20 pm

    Hi Gemma,
    Thanks so much for all your recipes and videos. I’m a better home baker because of them. I glean a lot from the comments section and I must say you amaze me with your responses, timely and heartfelt. Keep it up! So I have tried a couple of your recipes and I have been impressed as were my family who are my tasters! I made this cake for my mum’s 68th birthday yesterday. I doubled the recipe and used 2 10 inch pans. On the outside they came out great and I had a good height when sandwiched with the lemon curd in between cos I love cakes with good height. I used the lemon flavoured buttercream frosting because I rea somewhere in the comment section that the meringue frosting may not hold for too long. However the cake had an unusual texture. It was crumbly but fluffy. Everyone loved it but it wasn’t like the normal soft vanilla sponge cakes. Overall it didn’t disappoint too much. Also I personally don’t like buttercream frosting I feel it’s too greasy so will try to perfect the meringue frosting. My question is how long will it hold before it starts to bleed? I have a lot of family birthdays coming up and I want to introduce this frosting. Posted the pic of the cake. Thanks

    • Gemma Stafford on May 4, 2018 at 3:04 am

      Hi there,
      Thank you for this review of this recipe.
      The meringue frosting is good, but not great for storing for a long time. Swiss buttercream holds up well in hot places, it is less buttery, and great for piping, but a bit tricky. The temperature of the meringue really matters, this is what stabilizes it, and prevents it from bleeding, as the egg whites are effectively cooked. Make sure they feel hot, and that the sugar is dissolved, all of this will help. It is best served within a day of making however, it is the nature of it.
      Look too for Italian meringue buttercream, it is also stable, and will hold up well for you,
      Gemma 🙂

    • Ufuoma on May 5, 2018 at 11:37 am

      Thanks! Hope your bake sale went well. I wish I could have been there.

  17. Melissa on May 3, 2018 at 4:34 am

    I don’t have a blowtorch … can I bake the meringue icing on the oven?

    • Gemma Stafford on May 4, 2018 at 5:49 am

      Melissa, no!
      This would be a problem for the cake. There is a suggestion where you heat a large spoon, really hot, do not burn yourself, and pass it over the frosting gently. I have not tries this. If you have a grill/broiler you may be able to use that, but you do not want to heat the cake.
      Gemma 🙂

  18. Tamar on April 14, 2018 at 11:18 pm

    I made this cake last year for my fathers birthday and then again two weeks ago for easter. Now I’m making again for my fathers birthday, I asked him: What cake do you want me to bake, and he said, wel a cake with a little bit lemon and a whole lot of fluf would hurt anyone, wink. Everybody loved it so much last year!! The recipe is easy to follow, the cakes are super moist but well-baked and are still a bit crumbly, in a weird but very nice way. The lemon curd gives it a nice pop of colour and flavour, especially when you slice into it and you can make it as sweet or sour as you want (for me always very sour) and the fluf adds a different texture and balances some of the sourness from the curd. Basically, I love it! Thank you so much for sharing this amazing recipe, I know it’s a bit late to still comment, but I just thought I’d let you know!

    • Gemma Stafford on April 15, 2018 at 2:36 am

      Hi Tamar,
      Thank you for this very kind review of this recipe. Lemon is indeed a really popular cake flavor, and always feels light, for some reason.
      I am really happy that you got in touch to tell me this, it will encourage other Bold Bakers!
      Gemma 😉

  19. Deb on March 31, 2018 at 1:35 pm

    Made this cake, and it is AWESOME! The cake layers are moist and delicious, the lemon curd gives the cake a surprise punch, and the meringue frosting is light and fluffy! What a combination! I will definitely make this cake again.

    • Gemma Stafford on March 31, 2018 at 6:28 pm

      I’m delighted to heat that, Deb. Thanks for trying it out.

      Gemma 🙂

  20. Dark_Lord on January 17, 2018 at 5:19 pm

    Hi Gemma!
    I am a Harry Potter fan and it would be great if you can make something Harry Potter-ish! Something like Butterbeer or Armontentia would really cheer me up. Can you try?

    • Gemma Stafford on January 17, 2018 at 9:04 pm

      I’ll add you request to my list and I’ll see what i can do 🙂


  21. kuusela on January 12, 2018 at 5:06 am

    Hello Gemma,
    I am from the Phils, widow and being interested about baking. With your instructions and teaching that is very clear I know I will learn easy without going to school. At first, I am beginning to buy baking eqiuipment to start my business o earn a living. Once i make my first attempt I ‘ll post the photos…but continue watching your shows to introduce some new bake products. I love you Gemma you make my day just watching your shows at youtuve.

    • Gemma Stafford on January 12, 2018 at 6:23 am

      Hi there,
      Good, I am happy that you are with us. I wish you much success with your business. It is hard to get up and going, but i am confident that you will make it,
      Gemma 🙂

  22. Jacqui Bailey on November 12, 2017 at 1:56 am

    Hi Gemma,
    This has taken me a while to post sorry, but I just wanted to say thanks for sharing your lovely recipe and skills. I saw this on youtube, and given the way you so clearly explained and showed everything, I felt confident to give it a try for my Dad for Father’s Day. One of my Dad’s favourite dishes is Lemon Meringue Pie – I couldn’t believe it when I found your cake version.
    I had to google a bit to find an Australian alternative to cake flour (as we don’t have that here), and then I forgot to put in the baking powder – but it was absolutely delicious, and everyone loved it – especially dad. It was a little bit of a heavier cake – like a cross between a normal cake and a mud cake (but I think that was due to the missing baking powder). Anyway, I had such fun with the blowtorch, and I was really wrapped with how it turned out.
    Thanks for the inspiration 🙂

    • Gemma Stafford on November 12, 2017 at 2:23 am

      Hi Jacqui,
      well done you. There is little enough difference between plain flour and cake flour. Adding a little cornflour/cornstarch to the flour will soften out the gluten, and make cake flour, but it is not necessary. The haeviness came from the lack of a raising agent. You will never make this mistake again, and from now on it will be perfect bakes! The blow torch is fun to use, and if great for creme brulee too. Have fun but be careful!
      Thanks for being in touch,
      Gemma 🙂

  23. Christabelle on October 25, 2017 at 11:32 pm

    Hi Gemma!

    Can I just apply the meringue and not torch it? Or do you think simple Vanilla buttercream can be used to substitute the meringue?

    • Gemma Stafford on October 26, 2017 at 7:36 am

      Hi Cristabelle,
      You can use buttercream in this cake, you can add lemon zest to it too to give it a lovely citrus flavor.
      The meringue does not need to be torched, but it does help to set it.
      Gemma 😉

  24. Rosario on September 25, 2017 at 4:12 am

    Hi Gemma,

    I hope you had a good question.

    Quick question. Would Italian meringue also be suitable to use to decorate the cake? I plan to also make some macarons, during the evening that I plan to decorate this cake. Basically the usual process of heating the sugar syrup to 113 degrees Celsius and then pouring them into whisking egg whites in the mixture until stiff peaks. I just thought I could make a double batch, and use half for macarons and half to decorate this cake 🙂

    Thanks again

    • Gemma Stafford on September 27, 2017 at 2:30 am

      Hi Rosario,
      Italian meringue is a wonderful thing, and is so useful for all sorts of baking, including as frosting. Go for it!
      For the macarons do fold without knocking the air out of the meringue, and sieve the ground almonds reall well, then all will be well,
      Gemma 🙂

      • Rosario on September 28, 2017 at 1:08 am

        Hey Gemma,

        Thank you for your advise! Much appreciated. Take cake came out perfect. I submitted a photo for you to see.

        • Gemma Stafford on September 28, 2017 at 1:33 am

          Hi Rosario,
          Yes! really great result, I love the ‘scorching’ it looks spectacular! well done,
          Gemma 🙂

  25. Shruthi Achut on September 13, 2017 at 10:15 pm

    Hi Gemma 🙂
    The recipe you have given makes three six inch cakes. Have you used only two of them while frosting or have you baked two high six inch cakes with the given recipe ?

    • Gemma Stafford on September 14, 2017 at 4:24 pm


      in the end I just used 2 cakes and sliced them down the middle to fill them. The cake batter did make 3 cake though you are correct :). I found it was high with 3 layers.

      Hope this helps,

    • Rosario on September 25, 2017 at 4:14 am

      All the better, to have one cake leftover 🙂 It is by far one of the best vanilla sponge cakes you’ll ever taste. I made it when making the vanilla cake with frosting. I kept the cakes in an air tight container and and even after 3-4 days, it tasted absolutely heavenly on its own.

      • Gemma Stafford on September 27, 2017 at 2:13 am

        Hi Rosario,
        thank you for that very kind review of this recipe, I appreciate it, it always comes better from you guys than from me!
        Gemma 🙂

  26. Shruthi Achut on September 5, 2017 at 11:19 pm

    One quick tip for vegans and vegetarians: To make the lemon curd, you can use coconut cream. There is no need to use egg yolks. Just add coconut cream or hung yoghurt ( make sure there is no whey !) to a sauce pan, beat in lemon zest and lemon juice, add cornstarch or arrowroot powder and heat the mixture till a small ribbon forms. Here is the link from where I got this recipethe
    The vegan lemon curd is tastier than the egg one… But the one with the egg is more nutritious. So choose 🙂
    For the sponge cake replace the egg with sour cream. Its yum !
    For the outer frosting use solid hung yoghurt. All you need to do is whip it up nicely with an electric beater and when peaks form, its ready to use. Frost it and allow it to set in the refrigerator at 4 ° C for a few hours before serving. You may use a blowtorch to create that marshmallow effect , like how Gemma has done.
    The cake tastes even more better the next day !
    Happy baking 😀

  27. Moosh Moosh on July 30, 2017 at 10:06 am

    Dear Gemma,
    Thank you for sharing this (and all the other) awesome recipe(s)!
    I made this cake for my birthday ( you have to spoil yourself on your birthday) and it was perfect! I switched the full milk with coconut milk (sister and my mon are gluten (mainly wheat) and lactose intolerant (except for butter)). I was so happy that everyone could enjoy the same cake!!! So: Thank you, thank you, thank you!
    The birthday girl 😛

    • Gemma Stafford on July 31, 2017 at 2:18 am

      Hi there,
      Happy Birthday to you, I am happy that you baked yourself a great cake, and included the family too. Thank you for letting us know how you managed to do this for all of you,
      Gemma 🙂

      • Moosh Moosh on July 31, 2017 at 12:05 pm

        Definitely one of my favourite cakes now, dad wants the same one for his birthday, so a definite hit with the entire family!

    • Moosh Moosh on July 31, 2017 at 12:03 pm

      Oh and I used spelt instead of regular flour…..for the gluten

  28. Amy on July 18, 2017 at 11:39 pm

    Hi Gemma
    I am going to make this wonderful cake for my mum’s 60th Birthday. Her party is on a Monday night. Would this be ok to put the meringue on the cake the Sunday night (24hours before party)?
    Also, would I be better to torch the meringue Monday night or would that be ok done on Sunday as well?
    Thanks in advance 🙂

    • Gemma Stafford on July 19, 2017 at 1:32 am

      Hi Amy,
      This type of frosting will be best made and applied shortly before serving. The problem is that the sugar begins to dissolve and you will get some sugar bleeding, it will not be at it’s best. I would make the cake and refrigerate that ,then apply the frosting a few hours ahead, this will be best.
      Lucky Mom! I hope she has a lovely birthday,
      Gemma 🙂

      • Wanda on November 6, 2017 at 1:44 pm

        Maybe this is what Vannah (April 16, 2017) meant when she said that her frosting melted.

        • Gemma Stafford on November 7, 2017 at 3:33 am

          Hi Wanda,
          I have not found that! I hope all is well for your frosting,
          Gemma 🙂

  29. Farzana on May 31, 2017 at 10:27 am

    Hi Gemma! like others, i love your recipes and you have been a great inspiration for me to start baking. You are superb! i had one question for you , could I make this cake with any other cake recipes instead of the vanilla one like the BEST-EVER CHOCOLATE CAKE (except the cocoa of course).

    • Gemma Stafford on June 2, 2017 at 3:43 am

      Hi there,
      Yes, this will be lovely Farzana, post me a photo here if you decide to do this,
      Gemma 🙂

  30. Smriti H. on May 8, 2017 at 5:22 am

    Hi Gemma. Love this idea! I made this, only I used your Swiss Meringue Buttercream recipe instead of actual meringue itself. Everyone who ate it (including myself) enjoyed it immensely! Thank you! 😀

    • Gemma Stafford on May 8, 2017 at 12:28 pm

      Hi Smriti,
      That is really great to hear. Well done you, I am happy you enjoyed this, and made it your own too,
      Gemma 🙂

  31. Michelle on May 4, 2017 at 7:06 am

    Hi Gemma can i use this meringue frosting recipe to make meringue itself i’ll put it in the oven…

  32. Kathleen on April 18, 2017 at 1:56 am

    Hi Gemma,

    I think this cake would be perfect for my sister’s party, which is getting closer. I really want to surprise her with something different and special. I was looking through the website for inspirational recipes and I found this one. So I have one small question – the party will be attended by approximately 15 guests, how do you think it’s best to do in regards to the ingredients? Would it be enough to double them?

    Thank you in advance!

    • Gemma Stafford on April 18, 2017 at 2:17 am

      Hi Kathleen,
      I think doubling this recipe will be perfect. Use 3 9inch pans, you may even get a fourth out of the batter. A shallow pan, about 2 inches deep will work best, then proceed as per recipe.
      The temperature and time will not be a lot different, so do keep an eye on it as it bakes.
      Happy birthday to your sister.
      The frosting may be too much doubled, add about 1/2 more, this will be plenty,
      Gemma 🙂

  33. Adrienne on April 17, 2017 at 5:04 pm

    Do you have cake recipe for people with diabetes

    • Gemma Stafford on April 18, 2017 at 2:31 am

      Hi Adrienne,
      I am a little nervous about this area as I do not know enough about it.
      I do have a sugar substitute chart here on my website, and this seems to be useful for some people.
      I would suggest you research STEVIA, there is a whole website dedicated to this, and there is research to suggest that it is beneficial for people with diabetes, not just as a substitute, but as a therapy. Do satisfy yourself that this is right, the source of this information is really important in such a serious condition.
      Thank you for being with us,
      Gemma 🙂

  34. Vannah on April 16, 2017 at 9:24 am

    I was quite unhappy with this recipe. I bake very regularly and this cake was too dry, the lemon curd had too much zest and wasn’t sweet enough to balance out the bitterness of it. In addition to that I followed the instructions and left my cake at room temperature and the frosting melted!!!!!!

    • Gemma Stafford on April 16, 2017 at 2:40 pm

      Oh dear! I am so sorry to hear this. I am not sure why this happened.
      I have to assume that you used the same ingredients for your cake, this is normally a tender recipe, lovely soft sponge.
      The lemon flavor is strong, to contrast with the sweetness. Meringue frosting really cannot melt, it tends to dry out in a warm place.
      I am not sure what happened here!

  35. samia on April 10, 2017 at 3:46 pm

    hi Gemma, if i use 9 inch pan do i need 1 pan or 2 ?

    • Gemma Stafford on April 11, 2017 at 2:45 am

      Hi Samia,
      This depends on the depth of the pan!
      If it a ‘sandwich pan’ you will use two, if it is a deep pan you can use one.

      • samia on April 11, 2017 at 8:34 am

        thank a lot for ur reply. i will make it today 🙂

        • Gemma Stafford on April 12, 2017 at 7:36 am

          That is the idea!
          Gemma 🙂

  36. Bush on April 9, 2017 at 10:23 am

    Hi Gemma,?
    I tried to make it, but could not succeed,I am a beginner of 14 year old.This was my first cake.
    I don’t know what happened.when I checked it for the first and second time it was soft but wet. The third time I checked it was half burned. I tried three times. I don’t know what to do.??

    • Gemma Stafford on April 10, 2017 at 3:14 am

      Hi there,
      It is difficult for me to figure this out!
      You may need to ask an adult to check your oven, it sounds like a thermostat problem to me. God back to the recipe and see if you got everything right,
      Gemma 🙂

  37. Deborah on April 8, 2017 at 6:19 am

    My aunt used to cut a half dollar sized cone out of cupcakes, fill the hole with lemon pudding, cut the cone tnx half, put the halves on top of the pudding, and then dust with confectioners sugar. The cupcakes looked like they had a butterfly on them!

    • Gemma Stafford on April 9, 2017 at 4:33 am

      Hi Deborah,
      This takes me back! These were indeed called butterfly cupcakes! We made them with white buttercream, and raspberry jam placed between the ‘wings’ of the butterfly. I had forgotten about this!
      Gemma 🙂

  38. Bush on April 8, 2017 at 4:31 am

    Hi gemma,
    I am going to make it but as I started I came to know that I am out of cake flour and I am in a hurry can I make it with all purpose flour.

    • Gemma Stafford on April 9, 2017 at 4:41 am

      Hi there,
      Yes, you can make this with AP flour. You can also add a tablespoon of cornstarch to this, to reduce the gluten, but it is not strictly necessary.
      Big rule – Do Not Over-mix!
      Gemma 🙂

  39. Laura (Untwisted Vintage) on April 6, 2017 at 4:59 am

    What a fantastic idea to combine these two yummy desserts.

    • Gemma Stafford on April 7, 2017 at 12:15 pm

      Hi Laura,
      thank you, I am happy that you like this recipe,
      Gemma 🙂

  40. Samira on April 4, 2017 at 6:39 am

    Wow! It looks so yummy. Gemma can you make pull apart cupcakes. They are very suitable and cool for birthdays?

    • Gemma Stafford on April 4, 2017 at 4:28 pm

      perfect for party’s and sleepovers. 🙂

      After eating 8 I can safely say they are for all ages.

      Delighted you like them.

  41. Francisco Cardenas on April 1, 2017 at 7:15 pm

    I did this recipe earlier today (with some minor modifications), it’s an elegant & vibrant punch of citrus flavors, all my guests where amazingly amused by this cake, people get so impressed when they ask me where I got this recipe (or others of yours) and I tell them it is from an Irish chef I follow. imma be submitting the photos above.

    -Pd: Gemma I’m beginning to think that you are the cake God, thanks for the marvelous recipes!!

    • Gemma Stafford on April 2, 2017 at 2:42 am

      Ah! how kind, thank you for letting me know,
      Gemma 🙂

  42. cali1980 on March 31, 2017 at 1:00 pm

    hi Gemma,

    I love lemon meringue pie and your recipe looks perfect… I’m wondering if you can make this into cupcakes? I’m thinking of making the lemon curd into cupcake fillings… if it’s possible what would the oven settings be?

    • Gemma Stafford on April 1, 2017 at 3:06 am

      Hi there,
      Yes, this was a great one in my family when we had a party, and delicious it is too!
      This type of meringue will pipe beautifully too, and a blow torch will give a lovely finish, if you have one.
      My Mum used to take a little of the cake out of the cupcake and replace with the curd, then top with meringue, delicious!
      Gemma 🙂

  43. Kal on March 31, 2017 at 6:59 am

    Hi Gemma,

    I have a 7 inch tin and would like to use it to bake the full cake then cut them into layers instead of using 2 6 inch tins. Considering that, how long would you suggest I bake the cake for?

    • Gemma Stafford on April 1, 2017 at 3:16 am

      Haha! Kal, this sounds like a math question, not my thing math!
      However, you reall will need to reduce the baking time by about 5 – 10 mins. You need to keep an eye on this, but do not open the oven in the first 15 mins, the bake needs to set and will fail with too much opening and closing of the oven. When it is baked it will feel firm to the touch on top, and be pulling away from the pan, just a little,
      Gemma 🙂

  44. Beatriz on March 30, 2017 at 2:30 pm

    Hi, Gemma!
    This cake looks absolutely gorgeous, and I can’t wait to try it!
    Do you think it can also work well if I use your dry cake mix instead of your vanilla cake recipe?
    Thanks a lot!

    • Gemma Stafford on March 31, 2017 at 2:57 am

      Hi there,
      Yes, and this is perfect for that. You can also add a little lemon zest with the wet ingredients, for an added zing!
      Gemma 🙂

      • Beatriz on March 31, 2017 at 7:09 am

        Thanks a lot!!!
        I will definitely make it soon!!!
        Look forward to your next recipe.
        Have a great weekend!!!

  45. LOIS WEIGHT on March 30, 2017 at 12:04 pm

    Thanks for my favorite birthday cake recipe. My sisters and daughters have always tried to make my mothers recipe but they are so afraid of the white fluffy icing. They get so worked up before they try , the icing does not come out the way they want and I feel guilty for my favorite cake. This recipe is sure to make them feel more confident. I love your videos and they have given me the energy to return to baking. Thanks again. Lois

    • Gemma Stafford on March 31, 2017 at 2:58 am

      This makes me happy, carry on baking, it is a learning curve,
      Gemma 🙂

  46. Patricia on March 30, 2017 at 10:44 am

    Hi GEMMA , I just wanted to thank u for fixing the problem. I was so glad to find ur email today . especially this recipe. lemon meringue pie is my favorite pie and I am sure this cake will be my new favorite too . It looks yummy. Thanks again. Patricia

    • Gemma Stafford on March 31, 2017 at 3:11 am

      Hi Patricia,
      Thank you for your kind words, and for being with us.
      I am happy that you like this recipe, it is a good one for Easter,
      Gemma 🙂

  47. Gratia on March 30, 2017 at 10:37 am

    There is something wrong with the recipe? I can’t find the Lemon Curd recipe?

    • Gemma Stafford on March 31, 2017 at 3:13 am

      Hi there,
      It is there, read it through.
      There is a separate recipe here for lemon curd too!
      Gemma 🙂

  48. Helen on March 30, 2017 at 10:19 am

    I have not made this yet, as I just now watched the video. I have rated it 5 stars though, I just know by looking at the ingredients and being made by Gemma….and the fact that I LOVE Lemon Meringue Pie it will be a 5 star winner. Thank you for the recipe, can’t wait to make this over the weekend.

    • Gemma Stafford on March 31, 2017 at 3:14 am

      Thank you Helen, that is so kind. I am happy to have you with us,
      Gemma 🙂

  49. Uma on March 30, 2017 at 10:18 am

    Hi !!
    Thank U for the lovely cake ……….. it’s awesome ……… Gamma tell me one thing that I have no torch then how can my cake toast outside …….. pls

    • Gemma Stafford on March 31, 2017 at 3:15 am

      This does not need to be toasted.
      If you have a hot broiler/grill in your oven you can pass it under this foe a few seconds. It will not toast the sides though.
      Gemma 🙂

  50. maryk2222 on March 30, 2017 at 9:23 am

    I’m a bit confused. The recipe says to butter and line 3 6- inch pans but when the layers are cut in 1/2, I will have 4 layers. Am I reading this wrong?

    • Gemma Stafford on March 31, 2017 at 3:16 am

      Hi Mary,
      Yes, you will have 4 layers, though you do not need to cut it if it suits you better,
      Gemma 🙂

      • maryk2222 on April 1, 2017 at 4:29 am

        OK, thank you. Then I only need two 6 in cake pans. Can’t wait to make it.

Write a Comment and Review

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This