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.
For best results, always weigh ingredients where a weight is provided
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)
Instructions
FOR THE CAKE: Preheat oven to 180C (160C fan) / 350F.
Grease two 8 inch round cake pans with softened butter. Line the base with baking paper then roll flour around the inside to coat the sides of the tin before tapping out the excess.
Beat together softened butter, oil and sugar until very pale and creamy.
Scrape down sides of the bowl. Add the eggs one at a time, beat until fully incorporated, then scraping down sides of the bowl before adding the next.
Add the vanilla and beat through.
In a medium bowl, combine the flour, cornflour, baking powder, baking soda and salt. Whisk well to combine.
Swap to a spatula and add ⅓ of the flour mixture in the butter/sugar mixture and gently mix through. Add half the milk and fold through. Repeat with half of the remaining flour, followed by the milk, lemon juice and lemon zest and finally the last of the flour. With each addition, just gently mix until it’s just combined - don’t overmix.
Divide the cake batter evenly between the two cake tins and bake for 32-35 minutes until a toothpick or cake tester comes out clean.
Let the cakes cool in the tins for 5 mins before turning out onto wire racks, with the tops so they are touching the racks and the bottoms now facing up. Let them cool completely.
FOR THE MERINGUE: Place the egg whites, sugar and lemon juice in a large heatproof bowl (or the bowl of a stand mixer) set over a small saucepan of simmering water (make sure the base is not touching the water).
Whisk the mixture with a hand whisk until the sugar has completely dissolved (the temperature should reach 70C / 160F on a thermometer to be pasteurized).
Remove the bowl and whisk on medium-high speed with an electric beater or using the stand mixer (with whisk attachment) for 6-8 minutes until thick and glossy with stiff peaks and until the bowl is no longer hot).
ASSEMBLING THE CAKE: First, place one cakes onto a cake plate.
Pipe a line of meringue frosting in a circle just inside the edge of the first of the cake layers.
Fill the centre with lemon curd and level out with an offset spatula or the back of a spoon. Place the other cake on top.
Spread the remaining meringue frosting all over the cake, keeping the sides fairly thin (like a naked cake) and smooth the top, then work in some nice swirls.
Use a kitchen torch to scorch the top a little to give it a true meringue look.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
How to use up egg yolks? Leftover egg yolks can be stored in an airtight container in the fridge for up to 3 days. Use them for making homemade lemon curd (great for this recipe), pastry cream or to make egg wash for pies.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.