Lemon Meringue Cake Recipe
This lemon meringue cake is layers of soft, moist lemon cake, filled with lemon curd and frosted with a luscious meringue frosting. Sweet and tangy all at once, it’s a showstopper.
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Servings: 12
Equipment
- 2 8 inch round cake pans
- stand mixer or electric mixer with bowls
- Saucepan
- piping bag (or large ziplock with the corner cut off)
Ingredients
- 113 g unsalted butter softened
- ½ cup vegetable oil 125ml
- 350 g granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 295 g plain flour all-purp flour
- 35 g cornflour US cornstarch
- 1 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup whole milk
- ¼ cup lemon juice
- 2 teaspoons lemon zest
FOR THE NO BAKE MERINGUE FROSTING
- 3 large egg whites room temp
- ½ teaspoon lemon juice
- ¾ cup caster sugar superfine sugar
Instructions
- Preheat oven to 180°C (350°F), grease and line two 8-inch round cake pans.
- Cream together softened butter, oil, and sugar until smooth.
- Beat in eggs one at a time, then mix in vanilla extract.
- In a separate bowl, mix flour, cornflour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with milk, lemon juice, and zest.
- Pour batter evenly into pans, bake for 32-35 minutes until done.
- Let cakes cool in pans for 5 minutes, then transfer to wire racks to cool completely.
- Whisk egg whites, sugar, and lemon juice over simmering water until thick and glossy.
- Place one cake layer on a plate, pipe meringue around the edge, fill center with lemon curd, then top with second cake layer.
- Spread remaining meringue frosting over cake, torch lightly for meringue look, then serve and enjoy!