Recipe | Lemon Meringue Bundt Cake

By 3:57 PM , , ,

This recipe came together out of pure experimentation. I woke up the other morning with a craving for lemon cake so I decided I would make my Lemon Bliss Cupcakes. IAfter I made the cake batter and I made a last minute decision to pour the batter into a bundt pan. I have never used and thought why not try now! It came out of the oven and I thought, hey wouldn't a nice lemoney syrup work with this. So I made one up and poured it all over the cake. Looking at it I remembered that I read a recipe for swiss meringue and wouldn't that look cool encasing the bunt- so I whipped some up and covered my bunt in it! And thats how I came to this:

It was kind of like choose your adventure cooking that turned out well and I must admit I was pretty impressed with myself! What have you created out of pure experimentation?

Hope all my Sydney readers are keeping safe in this horrible weather. It sure is the perfect weather for staying in and experimenting in the kitchen ;)


3 eggs
2 cups butter
3 cups icing sugar
1 cup caster sugar
1/2 cup milk
1 1/2 cups S.R flour
1 teaspoon vanilla essence
2 teaspoons milk powder
2 lemons

1 cup icing sugar
3/4 warm water
juice of 1/2 lemon

3 egg whites
1 cup sugar

1. Preheat the oven to 160 C (320F). From the cake ingredients, in a bowl, lightly beat the eggs. Add 1 cup butter and the caster sugar, then mix until light and fluffy.
2. Sift the flour and milk powder, about eight times (sifting it multiple times means a softer and fluffier cake). Add the flour to the egg mixture, along with the milk and vanilla essence. Beat with an electric mixer for 2 minutes, until light and creamy.
3. Fold into the mixture the zest from one the lemons and the juice of 1 and 1/2 lemons.
4. Pour the mixture into a bundt tray and cook for 25 minutes.

5. Once the cake has cooled, mix the syrup ingredients together and pour all over the cake

6. Fill a small pot with water and allow it to simmer over a stove. Place a bowl on top of this, dont allow the bottom of the bowl to touch the water. In the bowl whisk together the egg whites and sugar until the sugar has dissolved.
7. Remove from the heat and beat until stiff peaks forms.
8. Dollop the meringue onto the cake, I used a blowtorch to add browness but its fine to serve as it.

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  1. I love this!! I am newly obsessed with meringue and this makes me so happy :)


  2. This looks amazing for being an experiment!

  3. I've been on a lemon kick lately too. I think it's the improving weather. Your cake is gorgeous! My husband loves meringue and would just devour this!

  4. What a clever idea doing meringue on top :D I love the burnished finish :D

  5. Yes, the weather we've been having in Sydney is certainly a good time to be in the kitchen. I love your bundt cake and the meringue topping would be wonderful. I love how it's burnished xx

  6. Dani this cake looks fantastic,I love lemons in baking. What fantastic ideas with one leading to another to get such a brilliant end result.
    Thanks for linking up with us over at Fabulous Foodie Fridays.
    Have a fantastic weekend!

  7. What a brilliant experimentation - I love it when things like this work out. #FFF

  8. I just love meringue! This cake looks amazing, and so great to pair it with lemon. Yum!

  9. This most definitely looks to be a cake to try. I love lemon cakes. I love meringue. Sounds gorgeous.
    Angela x


Thanks for the comments!