Lemon Meringue Cake is light, fluffy, creamy, and full of great lemon flavor. This dessert is easy to put together and is one that will impress a crowd!
Let me tell you, I have been dreaming up a cake like this for weeks and I’m SO excited I finally get to share it with you.
Light and airy angel food cake. Creamy, rich lemon pudding. Slightly sweet, crispy meringue. How could it get any better? And now that it is officially spring, it is officially time for lemon treats.
And come on, how could anyone not be impressed with a dessert like this? It looks complicated but isn’t, and still has all the great flavor you could hope for!
This was definitely worth my wait.
I got the inspiration for this while scrolling on Pinterest, a classic past time of course. I traced the recipe back to Taste of Home and thought, wow, what a great idea! The only thing I need to do is make it even easier for chefs like me to make.
Bring in the boxed mixes. Yes, you could go all out and make everything from scratch if you want to. But honestly, I’m lazy. I think the box mixes work well here, and it helps make a multi step process simpler. I also adapted the recipe to make in a bundt pan as opposed to an angel food pan. Because how many of us really have an angel food pan laying around?
So holla to all my simple chefs out there- this one is for you!
AND now that it is April 3, I have a little Go Eat and Repeat announcement to make. My wedding is now less than 3 weeks away. The next few weeks are absolutely packed with things I need to do for the wedding. But even still, I want to take the time to relax and soak in the last few days of my engagement. I want to soak in every moment that I possible can. For that reason, I will be taking a break from Go Eat and Repeat for the remainder of April and part of May. It is a long time to be gone. But I feel like I need that time to enjoy this moment in my life and to reflect back on my blogging journey and come back even stronger than before. Of course, I’ll be sharing occasional photos on Instagram, but overall I need to step back and just enjoy this time.
In the meantime, I have a ton of great recipes in my archives I will be cooking up. I hope you find some great inspiration in there as well.
- 1 (16oz) box angel food cake mix
- 1 tsp lemon zest
- 1 (2.9oz) box lemon pudding
- 1 cup white granulated sugar, divided
- 2 egg yolks
- 4 egg whites
- ¾ tsp cream of tartar
- Place one oven rack in the lowest slot of your oven. Preheat oven to 325F. Begin preparing cake as box directs- mix cake mix with designated amount of water and lemon zest. Stir until fully combined. Pour batter into ungreased bundt pan. As the recipes on the box typically call for an angel food pan, you can substitute a bundt pan. However, leave 1.5" to 2" at the top of the pan without batter (you will have leftover batter in your bowl which you can bake separately if desired). Cake will rise during baking, so it is important to leave this space at the top open. Bake and allow cool as indicated on the box.
- While the cake bakes, make the pudding as per package directions. Remove from heat once the pudding has thickened and allow to cool completely. I allow pudding and cake to cool overnight to ensure they are not too warm, however you could do it all in the same day if you please (just allow everything to cool for at least 2 hours).
- After everything has cooled, you can begin assembling the cake. With a serrated knife, carefully slice cake in half horizontally. Place bottom half of cake on a baking sheet lined with parchment paper. Scoop pudding on top of the cake. (You will likely not need all the pudding you made. I had about 1 cup leftover of pudding). Place the other half of the cake back on top. Preheat oven to 350F.
- In a large bowl, combine egg whites and cream of tartar. Beat on medium speed until soft peaks form. Gradually beat in remaining ½ cup sugar on medium speed until stiff peaks form in the meringue. Remove the bowl and scoop meringue onto cake, frosting all sides with meringue. Place in the preheated oven and allow to bake 15 to 20 minutes or until meringue has begun to brown lightly. Remove from the oven and allow to cool 10 minutes. Cut into slices and serve. Store any leftovers in the refrigerator.
Try out my traditional lemon meringue pie, too!