Turn on oven to 350F or 180C
Grease and flour a ring pan. I use butter.
Seperate 3 eggs. Put the 3 eggs whites aside.
Add the 4th egg to the egg yolks, butter and the 200 grams of sugar in a bowl and beat.
When it becomes smooth and creamy add the lemon zest, lemon juice and Alchemers (or substitute)
Combine the dry ingredients in another bowl. Flour, baking powder, baking soda and salt.
In small amounts add the dry ingredients into the egg yolk/butter/sugar and mix.
Put into the prepared ring pan and let sit for 10 minutes.
Put in the oven to bake for 35-40 minutes.
About 15 minutes before the cake is finished baking begin the meringue.
In the clean bowl beat the eggs whites until they start to thicken.
Continue beating the egg whites but add the 125 grams of sugar a tablespoon at a time.
Once the egg whites hold their shape and are glossy, stop beating them.
Check if the cake is ready by sticking a knife in and seeing if it comes out clean.
Once baked, turn the oven off but keep the door closed.
Run a knife along the sides of the pan to free the cake and turn out onto a baking sheet.
While the cake is still hot add the meringue icing on top. Sprinkle the sprinkles on top!
Return the cake to the oven for a minimum of 15 minutes so that the meringue cooks.
Remove from the oven and let cool before enjoying.