Lemon Meringue Cake

  • Serves

    serves 8

Remember when you only got dessert if you finished everything on your plate? You'll want to eat all your vegetables for a slice of this meringue-like cake. Garnish with ribbons of lemon zest for added appeal.


For the Cake

  • 1 12 cups unbleached flour
  • 2 tsp. baking powder
  • 12 tsp. baking soda
  • 12 tsp. salt
  • 34 cup sugar
  • 1 stick unsalted butter, softened
  • 4 large eggs
  • 1 cup sour cream
  • 1 Tbsp. vanilla extract

For the Filling

  • 5 large egg yolks
  • 4 Tbsp. unsalted butter
  • 14 cup fresh lemon juice
  • 12 cup sugar
  • Grated zest of 1 lemon
  • 2 cups whipped cream, for icing


Step 1

For the cake: Preheat oven to 350°. Sift together flour, baking powder, baking soda, and salt.

Step 2

Beat sugar and butter together until fluffy. Beat in eggs one at a time. Add flour mixture and sour cream alternately; add vanilla. Pour batter into prepared 8" cake pan. Bake about 40 minutes. Cool.

Step 3

For the filling: Combine egg yolks, butter, lemon juice, sugar, and lemon zest in a heavy saucepan over low heat. Stir until thick, about 10 minutes. Cool.

Step 4

Slice cake horizontally into 3 layers; trim crusts from sides. Place 1 layer cut side up on a plate and spread half the filling over surface. Repeat. Add third layer. Ice with whipped cream.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.