Cakes

Lemon Meringue Cake

4.56 from 159 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

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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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Watch The Recipe Video!

Lemon Meringue Cake

4.56 from 159 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 minutes
Cook Time 30 minutes
Total Time 1 hour
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 (8floz/227ml) whole milk or 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 two 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.

Recipe Notes

You can also start with THREE 6-inch pans to get three layers. Bake them for about 20-25 minutes or until it's firm to touch, no wetness on top and an inserted cake tester comes out of the cake center clean .  Once the cakes have cooled, spread lemon curd in between. No need to slice each layer into halves. 

 

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Ela
Ela
5 years 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
NinaN
4 years 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 »

Marie
Marie
1 year ago

To take it to the next level, replace the lemon filling in the middle layer with raspberry filling…

Nukhba Sabahat
Nukhba Sabahat
1 year ago

Hi Gemma,
Can you plz tell me if I can use lighter for burning effect? Also can I use your funfetti cake recipe for making this cake?

Danielle E
Danielle E
2 years ago

Delicious! I made this cake with the microwave lemon curd recipe since I was short on time and it was still just as good. I also used two 8 inch cake tins and cut the cakes to make four layers. There was the perfect amount of meringue frosting to cover the cakes.

Serene
Serene
5 years ago

Hi Gemma,

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

David
David
2 months ago

My first attempt at a full size cake

Tricia Biglow
Tricia Biglow
3 months ago

Hi Gemma. I love your recipes and use so many of them, including your recipe for lemon curd, but every time I use it as filling for layer cakes the lemon curd seeps into the cake and there’s barely any filling between the layers. I’ve made sure the curd is cold and the cakes have cooled completely. Help!! Any suggestions as to what I might be doing wrong? Thanks.

Hannah Simpson
Hannah Simpson
10 months ago

Please try orange chiffon cake next

Debra Marshall
Debra Marshall
1 year ago

Could you make an 8 in cake with this recipe ?

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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