“Lemon Meringue 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.
Ingredients
- 3 cups (45 0g/15oz) cake flour, sifted
- 2 cups (48 0g/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 (6 oz, 170g) whole milk o r full fat buttermilk
- 2-1/4 teaspoons pure vanilla extract
- ¾ cup (170g, 6 oz) 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
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Heat oven to 350 oF (180oC). Butter and line three 6-inch cake pans with parchment paper.
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In a large jug combine and whisk together the egg whites, whole egg, milk, and the vanilla extract. Set aside.
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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)
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Add the cold butter and continue to mix on low until the mixture is a fine crumbly texture.
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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.
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Divide the batter evenly into the prepared pans.
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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.
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Once baked, let the cake cool on racks for 20 minutes before removing them from the tins.
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Slice the cakes in 2 to create 4 layers. Generously spread lemon curd between the layers of the cake.
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For the Meringue icing: Place the whites and sugar in the bowl. Whisk to combine.
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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.
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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.
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Spread the meringue frosting all over the cake. Take a torch and toast the outside of the cake.
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Store the cake at room temperature for up to 3 days.
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