Cakes

Lemon Meringue Cake

4.58 from 129 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

4.58 from 129 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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Ela
Ela
2 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
2 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 »

Serene
Serene
2 years ago

Hi Gemma,

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

Maria Lucia de Sousa
Maria Lucia de Sousa
3 months ago

Hi Gemma. I very recently came upon your site. Thank you so much for sharing so much information and tips.
Made the lemon meringue cake. I made half the quantity as I wanted to try it first. Absolutely yum. Thank you.

Judei
Judei
6 months ago

Made the Lemon meringue cake in preparation for Easter… it was a little tough finding a chef’s torch but after lots of calling I did. I am very pleased with the results.

Julia
Julia
6 months ago

If you wanted to do cupcakes, would you need to double the meringue, or would it be enough as is?

Marianne
Marianne
7 months ago

Hiii i tried the recipe SO delicious i made it for mothers day on sunday the lemon curd ohh yummm but little problem was that here is lebanon the lemons are so acid even tho I added sugar and a little bit of butter it was still acid but so good thank you for the recipe❤️

Karen Rawley
Karen Rawley
8 months ago

Hi Gemma – If I want to make using 9″ pans, is this enough batter or double it? – 3 layers – thanks!

Leon
Leon
11 months ago

Hello Gemma, I came across your recipe on google as I wanted to make a lemon meringue cake as I can remember making one at school many years ago. (I’m 39 now ☺️). I hope I don’t unsettle you but like some above comments started following the instructions with 3 cake tins but as I continued you go on to say , “when you cut the 2 cakes in half you’ll have four layers”. I rectify this by making 2 cakes and cutting them in half so I will have 4 halves. (Maybe an edit for future amateur chefs?) also… Read more »

Fairooz
Fairooz
1 year ago

Hey gemma can u help me with the cake recipe for a 1.5 pound lemon cake please

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!