Lemon Meringue Cake

One of our favourite desserts is Lemon Meringue but I simply do not make it enough. So with this in mind I decided to create a cake version of our favourite.

I combined a lemon drizzle cake with a lemon meringue and came up with this...

Lemon Meringue Cake

Ingredients

200g Self raising flour
200g golden caster sugar
200g baking spread
4 eggs
1 lemon, zest and juice
3 Meringue nests
3 tbsp lemon curd

Ingredients

Pre heat the oven to 180C

1 - Mix together the baking spread with the sugar until light and creamy

2 - Gradually add the eggs along with a little flour to prevent curdling

3 - Add the remaining flour and mix until all of the ingredients are evenly combined

4 - Stir in the zest and lemon juice

5 - Divide the mixture between two sandwich tins and place in the centre of the pre heated oven

6 - Bake for 30 minutes or until the cakes are thoroughly baked

7 - Remove from the oven and leave to cool in the tin for 10 minutes before removing and allowing to cool completely on a cooling rack

8 - Once cool spoon 2 tbsp of lemon curd onto one of the sponges, this will be the base

9 - Place 2 of the meringue nests in a bag and crush

10 - Sprinkle over the crushed meringue over the layer of lemon curd and place the second sponge on the top

11 - Spread the remaining lemon curd over the top of the cake

12 - Crush the remaining meringue nest and sprinkle over the top of the cake

This deliciously moist cake combined with the crunch of the meringue and the zest of the curd makes it a perfect cake for either afternoon tea or as a dessert.

Enjoy x

Sharing with Honest Mum - Tasty Tuesdays, A Mummy Too - Recipe of the Week, Casa Costello - Foodie Friday and Running In Lavender - Sunday Stars