Recipe: Delicious lemon meringue cake


Park the diet and treat yourself with one of Hannah Miles' show stopping cakes


✦ Preheat the oven to 180°C.

✦ Whisk the butter and sugar in a bowl until light and creamy. Add the eggs and whisk again. Fold in the flour, baking powder and buttermilk. Fold in the
lemon zest. Spoon one-third of the mixture into a 20cm round greased, lined cake tin. Add a few drops of yellow food colouring to the remaining batter and whisk in. Spoon half into a second cake tin. Add a further few drops of food colouring to the remaining batter to make a darker yellow colour, and spoon it into the final cake tin. Bake for 25-30 minutes.

✦ For the drizzle, bring the lemon juice and icing sugar to the boil in a pan. Spoon one-third of the drizzle over the top of each cake while still warm.

✦ For the buttercream, whisk together the icing sugar and butter until you have a smooth, stiff icing, adding a little milk if it is too stiff.

✦ Place the darkest yellow cake on a cake stand and spread with half the buttercream. Add a tablespoon of lemon curd. Top with the middle yellow cake and repeat the filling. Top with the final cake.

✦ To make the meringue, heat the sugar, syrup and 3 tbsp of water in a pan until the sugar has dissolved, then bring to the boil. In a large bowl, whisk the egg whites with a balloon whisk or mixer to stiff peaks. Gradually pour in the hot sugar syrup in a thin stream and whisk until the meringue cools slightly.

✦ Spoon the meringue into a piping bag and pipe peaks of meringue over the top of the cake. Lightly brown the meringue with a chef's blow torch.

Serves 12

340g butter, softened

340g caster sugar

6 eggs

340g self-raising flour, sifted

3 tsps baking powder

3 tbsps buttermilk

Grated zest of 3 lemons

Yellow food colouring


Juice of 3 lemons

3 tbsps icing sugar


350g icing sugar, sifted

2 tbsps butter, softened

1-2tbsps milk

2 tbsps lemon curd


100g caster sugar

1 tbsp golden syrup

2 egg whites

Recipe courtesy of Hannah Miles

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