Tuesday, August 30, 2011

Lemon Meringue Cake

Bonnie at City Home/Country Home posted a delicious sounding Lemon Meringue Cake the other day, and I just knew I had to make my own version of it.  Lemon Meringue Pie is CG's favorite pie, so I knew this would be a hit.  This past weekend was the perfect time to try it out, since we were heading up to the cottage for WD's birthday and I love to bring dessert.(WD requested an ice cream cake, so this was not a birthday cake, just a cake.)

I modified my basic yellow cake recipe for a slightly denser cake.  I wanted it to be able to hold it's own against the lemon curd.  I whisked together 1/2 cup coconut flour, 1/2 cup white rice flour, 1/2 cup potato starch, 2 tbsps baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.

In my stand mixer I beat together 1 1/2 sticks butter, 1 cup sugar, 4 eggs & 2 egg yolks, and the zest of one lemon, beating each addition until fully incorporated and the mixture was light and fluffy. I then mixed in the flour alternating with 1 cup sour cream.

I lined 2 cake pans with butter and parchment paper,

and divided the batter between the 2 cake pans.  Bake these at 375 for 20 minutes or until a tester comes out clean.

Meanwhile I made the lemon curd and swiss meringue frosting.  I like this Ina Garten lemon curd recipe.

I shared my swiss meringue recipe here in my Almond Macaroons.  To make Swiss Meringue frosting, I beat in 1 cup powdered sugar to the swiss meringue.

When the cake layers had baked and cooled, I assembled my cake.  I spread half the lemon curd on the first layer, then topped it with another, plus the rest of the lemon curd.

I spread out the frosting, pulling my offset spatula away from the cake to create fun spiky peaks.  I garnished the cake with some candied lemon.

To make the candied lemon, I made a simple syrup of 3/4 cup sugar, and 3/4 cup water heated until the sugar dissolves.

I sliced half a lemon into thin slices,

and simmered in the simple syrup for 15 minutes.  After removing the lemon slices and arranging them, you can save this lemony simple syrup for a fantastic limoncello martini.

Thanks for popping in and baking with me. I'm linking this up to Gluten-Free Homemaker's Gluten-Free Wednesdays and Bake with Bizzy.
Nap-Time Creations


  1. Oh, this looks fabulous and so very yummy! What's with me, I'm loving all these incredible recipes from my blog buddies! I just posted a cinnamon bread from Lisa at, Flouer me with love and I am going to copy yours too and make it and gain a few more pounds I don't need too! Lol! Thank you for sharing. Hugs, FABBY

  2. Yummy. We love lemon meringue pie. I will definitely try your recipe! It looks so easy and what a great touch adding the candy lemons :D

  3. Seriously you make THE BEST STUFF! All of your food always looks amazing! YUMMMM :)

  4. Your cake looks so pretty! I was happy to see that King Arthur is now making a gluten free flour. I have not tried it yet.

  5. this sounds and looks so delicious! I can only imagine how wonderful this recipe tastes.

  6. Oh yum! I love lemons! Your cake looks perfect!

  7. Mmmm lemon is my favorite flavor! Looks like perfection!


  8. My husband would love this! We love anything with lemon curd. Thanks for linking up!


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