Instructions

Butter and flour a tube or bundt pan.

Preheat oven to 160c/ 320F

Put the 2 whole eggs in a stand mixture, and mix until fluffy. Add the sugar and beat for several minutes until well mixed. Add butter, lemon juice and mix. Then add the flour, baking power and lemon zest and mix until blended.

Pour the batter into the pan, using a spoon to level it out. Place in oven and bake for 30 minutes.

In the meantime make the meringue:

Place the two room temperature egg whites in the bowl of a stand mixer. Using the whisk attachment beat until fluffy. Slowly add the sugar and continue beating until stiff peaks form.

After 30 minutes take the cake out of the oven. Turn the oven down to 100C/ 200F, leaving the door of the oven open to get it down to the low temperature.

While the cake is still warm, turn it out onto a baking sheet.

Spread the meringue over the top. Sprinkle the top with the colored sprinkles.

Place back into the oven and bake until the meringue sets, about 20 to 25 minutes. Make sure you don’t over cook it, since you don’t want the meringue to over cook and turn golden. Take it out of the oven and let cool before cutting.