Lemon Meringue Layer Cake

This Lemon Meringue Layer Cake from Pyrex is perfect for an extra special something for any big gatherings. Tangy and delicious!

This cake has lots of processes but it is SO worth it.
This Lemon Meringue Layer Cake from Pyrex is perfect for an extra special something for any big gatherings. Tangy and delicious!

Lemon Meringue Layer Cake


Lemon sponge:

  • 450g butter
  • 450g caster sugar
  • 550g self raising flour
  • 2 tsp baking powder
  • 8 eggs
  • 120ml milk
  • 4 lemon zest
  • 4 lemon juice
  • 25mins 180°C
  • 175g sugar (lemon juice)

Lemon buttercream:

  • 500g icing Sugar
  • 150g softened butter
  • 30ml lemon juice
  • 1 lemon zest
  • 40ml milk

Italian meringue

  • 250g caster sugar
  • 100g water
  • Lemon slice
  • 110g egg (approx 3 egg whites)
  • 1tbl caster sugar
Lemon sponge
  1. In a food mixer cream the butter and 450g sugar together until light and pale. Add the baking powder, eggs, lemon zest, milk and flour. Mix until well incorporated.
  2. Lightly butter and line four Pyrex Magic cake pans. Pour in the cake mixture into each pan evenly, about 500g of mixture in each. Tap the pans lightly to level the top of the cake mixture.
  3. Bake for 25 minutes at 180°c or until a skewer comes out clean upon testing.
  4. Whilst baking heat the lemon juice and 175g sugar until dissolved.
  5. When the sponges are baked turn them out onto racks and remove the baking parchment immediately. Brush the lemon syrup all over the bases and let it all soak in. When the sponges are cool wrap in cling film and lightly press three of the four sponges down under boards to flatten them.
Lemon buttercream
  1. Beat all the ingredients together until light and fluffy.
Italian meringue
  1. Wipe the inside of a large Pyrex bowl with a slice of lemon and add three large egg whites to it.
  2. In a saucepan heat together 250g caster sugar and water until 118c.
  3. When the sugar syrup reaches 114°c, start beating the egg whites until medium soft peaks start forming, add the tablespoon of raw caster sugar to slightly stabilise the mixture and continue beating until stiff peaks just start to form.
  4. When the sugar syrup reaches 118°c pour it in a steady stream into the eggs whilst beating. Keep beating the egg whites well until full glossy stiff peaks form. When the mixture has cooled, scrape it into a large piping bag fitted with a plain 10mm nozzle.
  1. Cut the tops off the three flattened sponges making sure they are all identical.
  2. Lay one of the three onto a serving plate and evenly spread 200g of the buttercream onto the top of it with a palette knife.
  3. Lay the second flattened sponge neatly on top and spread another 200g buttercream on top of that.
  4. Repeat with the third flattened sponge.
  5. Top with the fourth unflattened uncut sponge. Fill in the gaps with the remaining buttercream.
  6. Pipe the meringue onto the cake. Start with vertical columns, from bottom to top then fill the top with peaks.
  7. Gently blowtorch the meringue to caramelise.
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