Lemon Meringue Cake

Lemon Meringue Cake

Want a beautiful cake without frosting? Layers of cake and meringue filled with lemon pudding make a beautiful frost-free cake.

Prep Time



Total Time






Lemon Filling
box (2.9 oz) lemon pudding and pie filling mix, (not instant)
cup sugar
cup water
egg yolks
cups water
1 1/2
cups cake flour
cup sugar
1 1/2
teaspoons baking powder
teaspoon salt
cup shortening
cup milk
1 1/2
teaspoons vanilla
eggs, separated
cup sugar
  1. Make pudding mix as directed on box for pie, using all remaining filling ingredients. Refrigerate about 1 1/2 hours or until chilled.
  2. Heat oven to 325°F. Grease sides of two 9- or 8-inch round cake pans. Line bottoms of pans with cooking parchment paper. In medium bowl, beat cake flour, 3/4 cup sugar, the baking powder, salt, shortening, milk, vanilla and 4 egg yolks with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. (Batter will be stiff.) Spread evenly in pans.
  3. In small bowl, beat 4 egg whites with electric mixer on medium speed until foamy. Beat in 1 cup sugar, 1 tablespoon at a time, on high speed until stiff peaks form. Spread half of meringue over batter in each pan.
  4. Bake 30 to 35 minutes or until meringue looks set and dry. Cool 10 minutes. Loosen meringues from edges of pans with point of knife if necessary. Carefully remove from pans and peel off paper. Cool completely with meringue sides up on cooling racks, about 1 hour.
  5. Spread 1 1/4 cups pudding over meringue on 1 cake layer. Place other cake layer, meringue side up, on first layer. Top with remaining pudding. Serve within 30 minutes. Store in refrigerator.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
A little whipped cream, a sprig of mint—your cake’s spectacular!
Be careful not to get any egg yolk in with the egg whites. The fat from the yolk would reduce the final amount of meringue you’d get.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 590
    • (Calories from Fat 215 ),
  • Total Fat 24 g
    • (Saturated Fat 6 g,),
  • Cholesterol 160 mg;
  • Sodium 340 mg;
  • Total Carbohydrate 86 g
    • (Dietary Fiber 0g,
  • Protein 7 g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.