Lemon Meringue Cake
(Bakes 3, 6x2 inches round cake pans)

This light and refreshing cake will make you want to eat more than just a slice!


1 1/2 All Purpose Flour
2 tsp Baking Powder
1/4 tsp Salt
1/2 Cup unsalted butter (room temp)
1/2 Cup Whole Milk
1 1/2 Cup Sugar
3 Eggs
1/2 tsp Vanilla

Cake Prep: 
  • Grease and flour cake pans 
  • Preheat oven at 350 degrees F
  • Sift flour, baking powder and salt together in a bowl and put to the side
  • Using a saucepan over medium-low heat, combine milk and butter and stir occasionally until butter is completely melted. 
  • Pour milk mixture into a separate bowl to cool above room temperature
  • In a Bain Marie whisk sugar, eggs and vanilla until sugar is completely dissolved and the mixture is about 110 F (about 10 minutes). 
  • Transfer egg mixture to a stand mixer and whisk on high speed, until light and fluffy. 
  • Add sifted dry ingredients and mix on low until just incorporated.
  • Make sure the milk mixture has fully cooled and then slowly pour it into the batter.
  • Divide the batter between the prepared cake pans and bake until the cakes are golden brown in color  or the center comes out clean for about 30 to 35 minutes. 
  • Transfer to wire racks and let cool


Lemon Curd

1 Cup Sugar
1/2 Cup pure lemon juice
1 tbsp lemon zest
7 large egg yolks
1/2 cup unsalted butter cut into cubes


  • Using a stainless steel bowl. whisk ingredients together over a bain marie until the mixture thickens, Make sure to scrape the sides occasionally to avoid burning or cooking the eggs. 
  • Remove from heat and strain any excess ingredients using a fine mesh seive, let the curd cool or chill for 30 minutes. 
  • When ready to use just blend or whisk until curd is light and fluffy and ready to be applied on the cake. 
Swiss Meringue (Go to link below for recipe)

Tips: Tort your baked cakes and alternate the filling. Remember to have all your ingredients at room temperature. 


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