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

Lemon Meringue Cake

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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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4.7 from 3 reviews
Lemon Meringue Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 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
  • ¾ cup granulated sugar
  • pinch salt
  • ½ teaspoon vanilla extract
Instructions
  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.

 

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Francisco Cárdenas
Francisco Cárdenas
Smriti H.
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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!

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50 Comments

  1. 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 🙂

    • Profile photo of Gemma Stafford 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 🙂

  2. 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).

    • Profile photo of Gemma Stafford 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 🙂

  3. Profile photo of Smriti H. 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! 😀

    • Profile photo of Gemma Stafford 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 🙂

  4. 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…

  5. 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!

    • Profile photo of Gemma Stafford 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 🙂

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

    Do you have cake recipe for people with diabetes

    • Profile photo of Gemma Stafford 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 🙂

  7. 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!!!!!!

    • Profile photo of Gemma Stafford 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!
      Gemma:)

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

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

    • Profile photo of Gemma Stafford 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 🙂

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

          That is the idea!
          Gemma 🙂

  9. Profile photo of Bush 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.??

    • Profile photo of Gemma Stafford 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 🙂

  10. 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!

    • Profile photo of Gemma Stafford 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 🙂

  11. Profile photo of Bush 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.

    • Profile photo of Gemma Stafford 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 🙂

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

    What a fantastic idea to combine these two yummy desserts.

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

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

  13. 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?

    • Profile photo of Gemma Stafford 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.

  14. 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!!

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

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

  15. Profile photo of cali1980 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?

    • Profile photo of Gemma Stafford 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 🙂

  16. 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?

    • Profile photo of Gemma Stafford 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 🙂

  17. 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!

    • Profile photo of Gemma Stafford 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!!!

  18. 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

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

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

  19. 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

    • Profile photo of Gemma Stafford 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 🙂

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

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

    • Profile photo of Gemma Stafford 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 🙂

  21. 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.

    • Profile photo of Gemma Stafford 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 🙂

  22. 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

    • Profile photo of Gemma Stafford 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 🙂

  23. Profile photo of maryk2222 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?

    • Profile photo of Gemma Stafford 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 🙂

      • Profile photo of maryk2222 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.

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