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Lemon Meringue Cake

1 lemon cake mix
(refer to package for additional ingredients)
1 can lemon frosting
1/4 cup sugar
grease and flour for coating pans


  1. Preheat oven to 350 degrees.
  2. Grease and flour cake pans.
  3. Dump cake mix into a large mixing bowl.
  4. Separate eggs.  Place egg white in a container with a lid and refrigerate.  Add egg yolks to cake mix.  Add remaining cake ingredients according to package directions.
  5. Using an electric mixer, blend ingredients on low speed.  Turn speed up to high and beat an additional 30 seconds.
  6. Pour half the batter into each cake pan.  Use a wooden spoon or spatula to spread batter evenly in the pans. 
  7. Place in hot oven.  Bake for 30 minutes or until cake begins to pull away from the sides of the pan and the cake springs back when pressed lightly in the center with your finger.
  8. Remove cake from pans and allow to cool.
  9. Transfer one half of the cake to a baking sheet with the flat side up.
  10. Pour egg whites into a glass bowl.  Clean beaters with soapy water and rinse under cold tap water.
  11. Beat egg whites with electric mixer on high until stiff and fluffy.
  12. Heat oven to 425 degrees.
  13. Slowly add sugar to egg whites while continuing to beat with mixer on high.  When all the sugar has been added to the meringue, spoon it onto the cake half on the baking sheet.  Smooth over cake and swirl into waves.
  14. Place half of cake with meringue into oven and bake until meringue is lightly golden.
  15. Frost the flat top of the second half and carefully transfer half topped with meringue onto the frosted second half.
  16. Frost the sides and your lemon meringue cake is ready to serve.

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