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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
Ingredients
Cake Batter
- 5 large egg whites , at room temperature
- 1 whole egg , at room temperature
- 1 cup (8 fl oz/240 ml) whole milk
- 2 ¼ teaspoons pure vanilla extract
- 3 cups (15 oz/426 g) cake flour , sifted
- 2 cups (16 oz/450 g) granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (6 oz/170 g) butter , cold
Lemon Curd Filling
- 1 recipe Lemon Curd
Meringue Frosting
- 3 large egg whites
- ¾ cup (6 oz/170 g) granulated sugar
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
Instructions
To Make the Cake Batter
- Preheat the oven to 350℉ (180℃). Butter and line two (6-inch) cake pans.
- In a large jug 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 flour, sugar, baking powder and salt 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 wet into your dry ingredients in 2 separate batches making sure to scrape the sides and bottom before and after each batch. Mix until well combined. Divide the batter evenly into the prepared pans.
- Bake for 25-30 minutes. 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 the lemon curd between the layers of the cake.
To Make the Meringue Frosting
- In a large heat proof bowl combine the egg whites and sugar. Place the bowl over a bain marie on medium low and heat the egg white mixture until the sugar dissolves and it is warm to the touch, about 3 minutes.
- Carefully transfer the bowl back to the mixer. With the whisk attachment, beat the egg whites on high to stiff peaks, about 3 minutes. Add in the salt and vanilla and mix until combined.
To Assemble the Cake
- Using a palette knife, spread the meringue frosting all over the cake. Take a kitchen torch and toast the outside of the cake.
- Slice the cake and enjoy! Store the leftover cake covered at room temperature for up to 3 days.
Recipe Notes
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.
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 »
To take it to the next level, replace the lemon filling in the middle layer with raspberry filling…
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?
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.
Hi Gemma,
Do you hav receipe for lemon chiffon cake or pandan chiffon cake to share? Thanks.
I’m confused, the recipe calls for 2, 6” cake pans, but there was far too much batter for this and they ended up overflowing when baking even though there was fully 2 cups of batter still leftover in the bowl. I also had to double the baking time because they were still completely liquid at 30min. Was this maybe supposed to be in 8 or 9” pans instead?
Hi Gemma
I have two larger 8inch pans how do I increase the recipe
My first attempt at a full size cake
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.