Lemon Meringue Cake

My love affair with Lemons continues with this Lemon Meringue Cake. I wanted something a little different and found a recipe from a magazine that a dear friend gave me. The page doesn’t give the name of the magazine, and I’ve adapted it anyway.

Ingredients – for the cake

  • 200g Butter Softened
  • 200g Caster Sugar
  • 3 Medium Eggs lightly beaten
  • 250g Self Raising flour
  • 2 Tablespoons Lemon Curd
  • 6 tablespoons Milk

For the Meringue

  • 2 Medium Egg Whites
  • 100g Caster Sugar

For the filling

  • approx 300g Lemon Curd
  • 113g (4oz) Butter Softened
  • 170g (6oz) Full Fat Cream Cheese ( straight from the fridge)
  • 56g (2oz) Icing Sugar
  • Zest of a Large Lemon

Method for the Cake

Preheat the oven to 160deg Fan assisted Line 2 x 8ins baking tins with parchment linings

  1. Beat together the butter and sugar until light and fluffy.
  2. Gradually add the beaten eggs adding a little flour to help prevent curdling.
  3. Fold in the remaining flour
  4. Add the 2 tablespoons of Lemon Curd
  5. Add part or all of the milk until a dropping consistency is achieved
  6. Divide the mixture into the two tins then start to make the meringue mixture ( Do not put in the oven just yet)
  7. Beat the egg whites until they achieve soft peaks.
  8. Add the sugar and beat until well combined.
  9. Divide the meringue mixture on top of the two cake batters
  10. Bake in the oven for around 30 – 40 mins. Until the Meringues are crisp but not too golden
  11. Whilst in the oven and to help protect the Meringue from going too brown, cover your cakes with a sheet of baking parchment.
  12. Remember it’s on a low setting. Check your cakes at around 25mins with a skewer, keep checking at 5 – 10 mins intervals if still uncooked. The skewer must come out clean
  13. Remove from the oven and leave to cool completely Meringue side up.

Make the Filling

  1. Beat the softened butter
  2. Add the Full Fat Cream Cheese straight from the Fridge
  3. Add the Icing sugar and beat all the ingredients together until they are light and fluffy, but not runny.
  4. Add the Lemon Zest and 2 tablespoons of the Lemon Curd
  5. Add the Cream Cheese filling to the top of one of the Meringue cake layers.
  6. Carefully by inverting the other Meringue Cake, spread the remaining Lemon Curd on the sponge side and immediately add this to the top of the layer with the cream cheese filling. Finishing with the Meringue side at the top.

It may look like a bit of a cake Wreck with the cracked Meringue but sadly I never got to try any yet I have it on good authority from the people who did, that it tasted delicious.

  • Tips:
  • Dust with icing sugar, to fill any cracks if you like.
  • The filling can be varied to hold Fruits and Jam in summer

Ricotta and Lemon Sponge Cake.

You know when you look through recipe books and see something that you fancy making. You forget to mark the page, and days later you can’t find it again.

That’s what happened today. Last week, I saw a Cake recipe with a Ricotta Cheese filling. I searched through my books but alas couldn’t find it. So I decided to do my own.

Word of warning.  I’ve only just made up this recipe for the filling, so you may need to taste and test for thickness.

Ricotta and  Lemon Sponge Cake

Cake Sponge Ingredients
Weight 3 Large eggs in their shells.
Match the same weight for:
Butter – softened
Caster Sugar
Self Raising flour
Zest of 2 Lemons
1 Tablespoon of Lemon Juice
Filling ingredients
125 g (4oz) Butter – Softened
250 g (8oz) FULL FAT Cream Cheese (Use straight from the fridge)
250 g tub (8oz)of Ricotta Cheese (Use straight from the fridge)
75 g(2oz) Icing sugar – sifted
Zest of 2 Lemons
1 teaspoon Lemon Juice
1 teaspoon of Limoncello
Lemon Syrup
Juice of 2 of the Lemons
2 x Teaspoons of Caster sugar


Heat the oven to 170 deg fan assisted.

Line 2 x 8 ins Sandwich tins with baking parchment

In a bowl beat together the butter and caster sugar until light and fluffy

Gradually add the eggs, (without the shells **)  to the butter sugar mixture, adding a little of the flour to help prevent curdling.

Fold in the remaining flour until fully combined.

Then add the Lemon Zest and Lemon Juice.

Divide the mixture into the 2 cake tins. Cover the tins with baking parchment. This helps prevent the cakes from over baking and becoming dry.

Bake in the oven for around 20 mins or until baked.  Testing with a skewer until it comes out clean.

When cooked, take out of the oven and leave to cool on a baking tray. In the mean time make the filling.

In a bowl, beat the softened butter until smooth. This must be done first, if not you will get butter lumps in your mixture.

Add the Cream cheese until combined and then the Ricotta cheese and finally the sifted icing sugar until well combined. It may look a little grainy but that is because of the texture of the Ricotta Cheese. If the whole thing is lumpy because you didn’t beat the butter first, put the whole lot, cream cheese and all, through a sieve. It works, I’ve done it.

Add the Lemon Zest, Limoncello and Lemon Juice to the Ricotta mix. Mix until well combined. Place the bowl of mixture into the fridge to cool down again and thicken up.

Make the Lemon Syrup

Place the lemon juice and caster sugar into a pan and simmer until the sugar has dissolved. Leave to cool a little and pour the syrup over the two sponge layers.

When the sponge layers have cooled down completely. Take out the filling from the fridge and layer the cake together using all the filling. Dust the top of the cake with icing sugar and 3 slices of Lemon for decoration.

This cake is light and fresh so will take this amount of filling. I make no apologies for this.

** I recently read in a book that someone made a cake and said it was too crunchy and had to throw it all away. The crunchyness was caused because they used ALL the egg including the shells. !!

I love Lemons