If you love Lemon Meringue, you don’t have to settle only for Lemon Meringue Pie (which I love), make Lemon Meringue Cake!
If you love a perfectly tart, but super light lemon cake, that then has a light, whipped, meringue frosting… you’re in dead set Heaven with this cake!
I really love the combination of tart and sweet – whether it’s in pies, cakes, cupcakes, whatever really! And this cake also has cream in the batter, so that just adds some extra lusciousness to the cake layers.
And Meringue Frosting... Umm… I have a definite addiction to the stuff. I eat it straight from the bowl when I make it. It’s a problem I have… But I could have worse problems right? Anyway, I used it on my Butterscotch Cupcakes with Meringue Frosting – my fave cupcakes and to die for!! It’s just so fluffy and perfectly sweet – not too rich (hmmm, did I say that?!). And sometimes you need that when you’re baking, because too much buttercream (is there such a thing?) can over power the cake or cupcake. Anyway, I could go on forever about how I think there should be a Meringue Frosting Revolution, but I’ll just keep using it and hope you agree
You will see that I bake this cake (and all my layer cakes) in layer tins. I use Bakers Secret non stick, 20cm (8 inch) pans that are about 3cm (just over an inch) deep. The Wilton cake pans are just as good and the same size. I just think it’s easier than cutting a deeper cake into 3 layers. Especially because I have never had any luck with cooking a larger cake evenly throughout – not ever. It is always drier on the edges than the middle. This way the 3 shallow cakes cook beautifully evenly – perfect!
If you are looking to scorch the meringue frosting, you’ll need a Culinary Butane Torch. They really are indispensable when making desserts, cakes, cupcakes or even scorching peppers!
Lemon Meringue Layer Cake
– 6 eggs
– 2 & 1/4 cups caster/superfine sugar
– 1/2 teaspoon salt
– Finely grated rind of 3 lemons and juice of 2 lemons
– 3 & 3/4 cups Self Raising Flour
– 240mls / 8 fl oz cream
– 150g / 5.3oz melted butter
Preheat oven to 170°C or 340°F. Grease and line 3 layer tins.
Using an electric mixer, beat the eggs, sugar, lemon rind and salt for around 3 minutes or until light in colour.
Mix the cream with the melted butter and add to the mixture and beat gently until combined.
Mix the flour in gently, then add the lemon juice and mix gently until combined.
Pour thirds of the mixture into each of the 3 layer tins. You want the tins to be about 2/3 full so that they have room to rise.
Bake for around 15 – 20 minutes or until a skewer inserted into the centre of the cakes comes out clean. Cool in the pans.
While the cakes are cooling, make Meringue Frosting to fill in between the layers and all around the cake nicely. Use a baker’s torch to lightly scorch the cake around the sides and top.