Cakes

Lemon Meringue Cake

4.46 from 51 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

4.46 from 51 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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Comments & Reviews

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Kennedy
Guest
Kennedy
1 month ago

Wow.. Looks great! Can you flambe it??

Hwee Cheng
Member
Hwee Cheng
1 month ago

Hi gemma,
Possible to bake in 1×7″pan and i half it to spread the lemon curd ? I only hv 1×7″ pan at the moment.
Pls advice the time needed too. Thank u so much!

NinaN
Guest
NinaN
2 months 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 »

lily
Guest
lily
4 months ago

is granulated sugar powdered sugar, normal sugar or caster sugar

Patricia Chio
Member
Patricia Chio
5 months ago

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.

Thanks

Tigs
Member
Tigs
5 months ago

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!

Love Owls
Member
Love Owls
8 months ago

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… Read more »

Ela
Guest
Ela
8 months 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.

Beatris
Guest
Beatris
8 months ago

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?

Esraa
Guest
Esraa
10 months ago

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

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 a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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