This lemon meringue cake is moist and fruity with a delicious selection of customisable toppings.
A subtle twist on the classic lemon drizzle cake, this bake is a fun one to make with kids. You can bake the can ahead and then when it’s nearing snack time, let the kids have fun decorating the cake before tucking into a slice.
Ingredients
- 175g caster sugar
- 175g softened butter
- 3 eggs
- 175g self-raising flour
- 3/4 level tsp baking powder
- zest from 1 lemon
- zest from 1 orange
To decorate:
- 2tbsp lemon curd
- 3 mini meringue shells, roughly crumbled
- 3 lemon sherbets, chopped
- few pieces of candied lemon peel
WEIGHT CONVERTER
Method
- Heat the oven to 180C (160C fan, Gas 4). Grease and line a loaf tin with a sheet of baking paper.
- In a large bowl cream together the sugar and butter. Once light and fluffy and an egg, one at a time and beat well between each addition. Fold in the flour, baking powder and lemon and orange zest.
- Pour the batter into the prepared cake tin and promptly place it on the middle shelf of the oven. Bake for 40 minutes or until golden brown, shrinking away from the sides of the tin and springy to touch.
- Once the cake has cooled, drizzle over a little of the lemon curd then scatter over the crumbled meringue, lemon sherbet pieces and the candied peel.
- Drizzle over the rest of the lemon curd. Slice to serve.
Top tip for making lemon meringue cake
The cake is best decorated just before serving because the lemon curd will drip off and the meringue will dissolve if prepared too far in advance. Bake the cake in the morning and then assemble the top just before you want to slice. For more tips that will help when making this lemon meringue cake, continue reading below.
Does lemon meringue cake need to be refrigerated?
This sponge cake does not need to be stored in the fridge. You can keep it in a cake tin or airtight container.
Can you eat lemon meringue cake the next day?
Leftovers of this cake can be enjoyed for a couple of days after baking. The cake will stay more moist if you store it as a whole loaf and then slice as and when you want to eat it.
Can I make meringue in advance?
If you would like to make your own mini meringue kisses for the cake decoration, you can make them up to two days ahead. Store in an airtight container until you’re ready to use.
In step two of this recipe you need to beat the butter and sugar together until fluffy. The easiest way to do this is with an electric hand mixer. Food editor Jessica Dady likes this set from Kenwood if you need to invest in one.
You need to try the original recipe that inspired this bake. Our lemon meringue pie is an impressive pudding the whole family will love. For something a little easier try our lemon trifle or lemon pound cake.