Lemon Meringue Cake

This lemon meringue cake is a refreshing and delicious dessert for any occasion. With its light and fluffy cake layers and creamy lemon meringue frosting, it’s sure to be a hit!


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • ¾ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup milk

For the Lemon Meringue Frosting:

  • 3 egg whites
  • ¾ cup granulated sugar
  • 4 tablespoons fresh lemon juice

Preheat oven to 350°F. Grease two 8-inch round cake pans and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl with an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Beat until just combined.
Divide the batter evenly between the prepared pans. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes then turn out onto wire racks to cool completely.
To make the Lemon Meringue Frosting: In a heatproof bowl set over a pan of simmering water, whisk together the egg whites, sugar, and lemon juice until sugar has dissolved. Remove from heat and beat with an electric mixer until stiff peaks form. Spread frosting on cooled cakes.

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