Lemon Meringue Cake Recipe

Lemon Meringue Cake Recipe

Lemon Meringue Cake

My mom’s classic lemon meringue cake used to be one of her New Year’s dessert menu “ must cakes”. I’ve tried a few different recipes for lemon meringue cake, and came back to this basic one , as this recipe turned out to be the simplest and the most delicious.
Very moist cake, infused with a good amount of lemon, I added extra amount of zest and juice to the original recipe. You can always reduce if you like to. Also this is a half portion of the original recipe, double it if you like a big “ family size” cake 🙂

Hope you give this a try and enjoy it as much as we did.

Happy baking!

Lemon Meringue Cake Recipe


For the cake batter

200 grams soft unsalted butter

¾ cup granulated white sugar

1 tsp vanilla extract

4 large egg yolks, at room temperature ( separate the eggs while they’re still cold)

1 medium lemon , you will use both zest and juice

1 cup sour cream, at room temperature

1 ½ cups all purpose flour

¼ tsp salt

2 tsp baking powder

Lemon Meringue Cake Recipe

For the frosting

2 egg whites , (eggs are small or medium, use 3 of the whites with ⅔ cup of sugar)

(you can use the leftover whites to make meringue kisses for decor, recipe is on the blog)

½ cup granulated white sugar

½ tsp vanilla extract

Pinch of salt

2 large lemons ( you will use the zest of 2 lemons and juice of 1 lemon)

Lemon Meringue Cake Recipe

Directions for Lemon Meringue Cake

To make the cake layers

Preheat the oven to 350°F/180°C degrees

Line two 9” round baking pans with parchment or wax paper

Lightly oil spray the bottom of the pan so the paper won’t move when spreading the batter

Combine dry ingredients in a bowl and set aside

In a mixing bowl beat the butter and sugar on high speed until pale and fluffy

Reduce the speed and beat in: vanilla, sour cream, lemon zest- juice, egg yolks

Add dry ingredients in 3-4 additions

Stop and scrape the bowl between additions

Divide the batter into 2 equal portions

Pour into prepared pans, flatten with an offset spatula or knife

Bake 35-45 minutes or until the crust is light brown (or toothpick comes out clean)

Lemon Meringue Cake Recipe

To make the meringue frosting

Start your double boiler

Place the egg whites and sugar in a bowl, mix and transfer over the double boiler

Using a whisk, mix constantly until the mixture is white and foamy

Place tempered egg whites in a mixing bowl, add vanilla extract and beat until thick meringue consistency

Using a spatula gently fold in the lemon zest-juice mixture, do that in 3-4 additions

Frost the cake, decorate to your taste ( I use meringue kisses and candied lemon slices)

Chill 1-2 hours

Slice and enjoy!

Lemon Meringue Cake Recipe