Lemon Meringue Cake Recipe

Layers of lemon cake filled with a lemon curd mixture and topped with a beautiful meringue frosting make for a spectacular presentation. If you like lemon, you will love this delicious lemon meringue cake.

A few years ago my niece and I were making lemon meringue cupcakes. For some reason or another, we did not care for the recipe, so we started experimenting. That cupcake recipe morphed into a lemon meringue layer cake, which ended up being this recipe. This cake is pretty easy to make and tastes delicious.

Lemon Meringue Cake Recipe

If you like lemon meringue pie, you are going to love this lemon meringue cake.

This cake is a heavily doctored box mix + filling + tasty frosting. There may be a few steps, but it is very straightforward and easy to do.

How do you make a lemon meringue cake?

Step 1. Preheat oven to 350°F, and line, grease, and flour two baking pans.
Step 2. Combine the cake mix, instant lemon pudding, lemon juice, water, oil, and eggs and mix.
Step 3. Divide and pour cake batter into the prepared pans, bake in the preheated oven for 30 minutes, or until an inserted toothpick comes out clean.
Step 4. Combine the meringue powder with lemon curd and stir until mixed thoroughly.
Step 5. Whisk egg whites, sugar, meringue powder, and clear vanilla.
Step 6. Cool cake layers and then frost.

Tips and variations for making this lemon meringue cake:

● The batter for this cake makes six cups of batter. Using this pan chart, that means you will get (2) 8″ round pans 2″, (2) 9″ round pans 1½”, (2) 8″ square pans 1½”, (3) 6″ pans, or a 7 1/2 x 3 inches Bundt cake, or a Loaf pan 8½”x4½”x2½”. Baking times may differ. The cake shown was baked in (2) 9″ round pans 2″ deep.
● When separating the egg whites from the yolks, for the frosting, makes sure the egg whites do not have any yolk in them. They will not whip up stiff if there is even a teeny bit of yolk in them. Also, make sure the beater and the bowl do not have any grease in them.
● Here are a dozen uses for leftover egg yolks!
● For best results, bake your cakes on the middle baking rack in your oven whenever possible.
● Lemon curd generally comes in a 10-ounce jar in the United States. If you make a homemade lemon curd recipe you can use it in place of store-bought.
● If you want, you can swap out the clear vanilla in the frosting for vanilla extract, lemon flavor, or lemon extract. Do realize that the color of the meringue will not be as white.
● If you would like to garnish this cake with fresh lemon zest or candied lemon slices, feel free!
● Jello pudding was used in the making of this cake. Jello is a brand name and any instant lemon pudding will work.
● Duncan Hines white cake was used in the making of this cake. Duncan Hines is a brand name, and any white cake will work, but for commercial cake mixes, I recommend it.
● How To Make Vanilla Extract

If you like to make cakes, try one of these terrific cake recipes:

● Easy Coconut Cake Recipe (from scratch)
● Piña Colada Cake Recipe (box cake starter)
● Perfect Chocolate Cake Recipe (from scratch)

Lemon Meringue Cake Ingredients:

For the Cake:

● 1 box of White Cake Mix
● 3.4-ounce package Instant Lemon Pudding
● ¼ cup Lemon Juice
● ¾ cup Water
● ½ cup Canola or Vegetables Oil
● 3 Eggs

For the Soaking Syrup:

● ½ cup Lemonade, divided

For the Filling:

● 10 ounces Lemon Curd
● 2 teaspoons Meringue Powder

For Meringue Frosting:

● 4 large Egg Whites
● 1 cup White Sugar
● ½ teaspoon clear Vanilla
● 1 Tablespoon Meringue Powder

Lemon Meringue Cake Mise en Place:

● 2 9″-Round Baking Pans
● Stand Mixer or Hand-held Mixer
● Measuring Cup
● Measuring Spoons
● Spatula
● Parchment Paper
● Bowl(s)
● Wire Racks
● Cake Stand
● Spoon
● Frosting Knife
● Kitchen Torch

Lemon Meringue Cake Instructions:

For the Cake:

1. preheat the oven to 350°F.
2. Generously grease 2 (9-inch) baking pan. Line the bottom of the cake pans with parchment paper.

3. In a large bowl of a stand mixer, using the whisk attachment combine the cake mix, instant lemon pudding, lemon juice, water, oil, and eggs.

4. Beat on low speed for the ingredients to combine and then increase to medium speed and beat for another 2 minutes.

5. Divide the batter among the prepared pans equally. Tap lightly to get rid of the air bubbles and spread the cake batter to the sides of the pan.

6. Bake the cakes in a preheated 350°F oven for 30 minutes.
7. Remove the cakes from the pan according to the package directions, and allow the cakes to cool completely on a wire rack before assembling.

For the Filling:

8. Combine the meringue powder with lemon curd and stir until mixed thoroughly.

For Meringue Frosting:

9. Using a clean mixing bowl, in a large mixing bowl, combine the egg whites, sugar, meringue powder, and clear vanilla.

10. Whisk on medium-high speed till everything is combined. Then increase to high speed and whisk until stiff peaks form.
11. If using a stand mixture, it will take 6 to 7 minutes. With a handheld electric mixer, it will take 12 to 15 minutes to get to the stiff peak stage. So be patient.

To Assemble the Cake:

12. Place one layer of lemon cake on a serving platter, serving plate, or cake stand.
13. Soak that cake generously with ¼ cup of lemonade.

14. Spread the lemon curd filling evenly over the soaked lemon cake leaving room at the edges. The lemon curd mixture will be the filling in between the layers of cake.
15. Top with the second layer of the lemon cake and press down lightly. Again, soak the top layer (final cake layer) of the cake generously with the remaining ¼ cup of lemonade.

16. Add a generous dollop of the meringue frosting on top of the cake and spread it to cover the top and sides of the cake. Make swirly patterns and peaks with the back of a spoon.

17. Brown the meringue with a kitchen torch.

18. Slice and enjoy.

19. Keep the leftovers covered with plastic wrap or in an airtight container in the fridge.

Yield: 1

Lemon Meringue Cake Recipe

Print

Lemon Meringue Cake Recipe. Layers of lemon cake filled with a lemon curd mixture and topped with a beautiful meringue frosting make for a spectacular presentation. If you like lemon, you will love this delicious lemon meringue cake.

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 20 minutes

Total Time 1 hour 10 minutes

Ingredients

• For the Cake:
• 1 box White Cake Mix
• 3.4-ounce package Instant Lemon Pudding
• ¼ cup Lemon Juice
• ¾ cup Water
• ½ cup Canola or Vegetables Oil
• 3 Eggs
• For the Soaking Syrup:
• ½ cup Lemonade, divided
• For the Filling:
• 10 ounces Lemon Curd
• 2 teaspoons Meringue Powder
• For Meringue Frosting:
• 4 large Egg Whites
• 1 cup White Sugar
• ½ teaspoon clear Vanilla
• 1 Tablespoon Meringue Powder

Instructions

1. For the Cake:
2. Preheat the oven to 350°F.
3. Generously grease 2 (9-inch) baking pan. Line the bottom of the cake pans with parchment paper.
4. In a large bowl of a stand mixer, using the whisk attachment combine the cake mix, instant lemon pudding, lemon juice, water, oil, and eggs.
5. Beat on low speed for the ingredients to combine and then increase to medium speed and beat for another 2 minutes.
6. Divide the batter among the prepared pans equally. Tap lightly to get rid of the air bubbles and spread the cake batter to the sides of the pan.
7. Bake the cakes in a preheated 350°F oven for 30 minutes.
8. Remove the cakes from the pan according to the package directions, and allow the cakes to cool completely on a wire rack before assembling.
9. For the Filling:
10. Combine the meringue powder with lemon curd and stir until mixed thoroughly. Set aside.
11. For the Meringue Frosting:
12. Using a clean mixing bowl, in a large mixing bowl, combine the egg whites, sugar, meringue powder, and clear vanilla.
13. Whisk on medium-high speed till everything is combined. Then increase to high speed and whisk until stiff peaks form.
14. If using a stand mixture, it will take 6 to 7 minutes. With a handheld electric mixer, it will take 12 to 15 minutes to get to the stiff peak stage. So be patient.
15. To Assemble the Cake:
16. Place one layer of lemon cake on a serving platter, serving plate, or cake stand.
17. Soak that cake generously with ¼ cup of lemonade.
18. Spread the lemon curd filling evenly over the soaked lemon cake leaving room at the edges. The lemon curd mixture will be the filling in between the layers of cake.
19. Top with the second layer of the lemon cake and press down lightly. Again, soak the top layer (final cake layer) of the cake generously with the remaining ¼ cup of lemonade.
20. Add a generous dollop of the meringue frosting on top of the cake and spread it to cover the top and sides of the cake. Make swirly patterns and peaks with the back of a spoon.
21. Brown the meringue with a kitchen torch.
22. Slice and enjoy.
23. Keep the leftovers covered with plastic wrap or in an airtight container in the fridge.

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 224Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 79mgSodium: 127mgCarbohydrates: 37gFiber: 0gSugar: 33gProtein: 5g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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