Lemon Meringue Cake
A luscious lemon meringue cake featuring tender yellow cake layered with tangy lemon pudding and topped with fluffy frosting and coconut, perfect for citrus lovers and special occasions.
Ingredients
Instructions
- Bake the yellow cake in a jelly roll pan (15 1/2 x 10 1/2 x 1-inch) according to the package directions.
- Allow the cake to cool completely.
- Prepare the lemon pudding according to the package directions and stir in the grated lemon peel.
- Let the lemon pudding cool.
- Prepare the frosting mix according to the package directions.
- Spread the lemon pudding evenly over the cooled cake.
- Spread the frosting over the lemon pudding layer.
- Sprinkle shredded coconut on top of the frosting.
Nutrition & Diet Analysis (per serving)
217
kcal
11% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).