Sugar Free Lemon Meringuesque Cake

When my cousin got married, she had asked me to do a sugar-free cake for her reception.  Since it was for a wedding reception, I wanted to do something special so I thought I would attempt a Lemon Meringue style of cake.  The cake did come out good, but this recipe definitely needs some work.  The cake itself was a little dry, so something needs to be adjusted there.

The other thing I’m not happy with is the meringue part.  Using it as a frosting just didn’t work.  Well, it does work, but since the meringue part does need to bake, you have to bake it on whatever you want to display it on.  I don’t know about anyone else, but my baking sheets are really not that special. While, I do love using my stoneware and will use that before reaching for a metal sheet, my is getting to be in really good shape.  Meaning it’s turning all shorts of shades of brown and black (remember, the darker the stone, but the better).  So while I could’ve displayed the cake at the reception on my stone pan, I didn’t want to.  So what I’m thinking is add the meringue as part of the filling or as another layer.  Then once the cake comes out, adding a layer of whipped cream to the top.  Of course, I would clean up the edges, maybe trimming off a little so it was pretty and square, but that’s what I’m thinking.

As for the fact that it’s sugar-free, I did use a straight 1:1 ration sugar substitute, so anyone should be able to use regular sugar and make this totally decadent.  If anyone does take a stab at this and end up with something good, let me know.

4-1/2 cups all-purpose flour
2 tsp baking powder
1-1/2 tsp baking soda
1/2 tsp salt
1-1/3 cup butter or margarine
3-1/2 cups sugar substitute
4 eggs
2 tsp vanilla

Lemon Filling:
2 cups sugar substitute
1/2 cups cornstarch
2 cups water
4 egg yolks, slightly beaten
1/4 cups butter
2 tsp grated lemon
2/3 cups lemon juice
2 drops yellow food coloring (optional)


  1. Make the Lemon Filling 12-24 hours in advance: Mix sugar and cornstarch in saucepan. Gradually stir in water, and cook over medium heat stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute, gradually stirring in the egg yolks. Stir and boil 2 minutes.  Remove from heat, stir in butter, lemon peel, lemon juice and food coloring (optional). Refrigerate until next day. Save the egg whites for the meringue.
  2. Make the Cake: Preheat oven to 350 degrees F. Grease and lightly flour two 9×1-1/2 inch round baking or one 13x9x2 baking pan; set pan(s) aside. Stir together flour, baking powder, baking soda and salt. Set aside.
  3. In a large mixing bowl, beat the the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add sugar; beta til well combined. Add eggs, one at a time, beating well after each. Beat in vanilla. Add dry mixture and 1-1/4 cups water alternately to beaten mixture, beating on low speed after each addition just until combined. Pour batter into the prepared pan(s).
  4. Bake for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool layer cakes in pans on wire racks for 10 minutes. Remove layer cakes from pans. Cool thoroughly on racks.
  5. Assemble Cake: Spread the meringue around the outside of the cake and dots some on the top of the cake.  Preheat oven to 350°F and return cake to oven; bake until the meringue is golden brown.

December 13, 2010 · jackie · One Comment
Posted in: Cakes & Pies

One Response

  1. piping tips set - October 22, 2016

    I baked since I started my baking business…I have a post on blackforest cake already,

Leave a Reply