Lemon Cake with Fluffy Meringue Layers Recipe
If you’re looking for a show-stopping dessert that practically sings with bright, citrusy flavor and billowy clouds of sweetness, look no further than Lemon Cake with Fluffy Meringue Layers. This cake balances the zing of fresh lemon curd with tender, buttery layers and a dreamy topping of toasted meringue. Every bite is a celebration of texture and taste, making it a favorite for spring gatherings, birthday parties, or any time you want to treat yourself and your loved ones to something truly special.
Ingredients You’ll Need
Even though Lemon Cake with Fluffy Meringue Layers looks impressively elegant, the ingredient list is refreshingly simple. Each one plays a vital role in creating the cake’s soft crumb, tangy filling, and iconic meringue finish. Let’s break down what you’ll need and why it matters:
- All-purpose flour: The backbone of your cake, giving it just the right structure without making it dense.
- Baking powder: Provides that beautiful rise and airiness in every bite.
- Salt: Just a pinch sharpens all the flavors, especially the lemon.
- Unsalted butter: For richness and a melt-in-your-mouth crumb.
- Granulated sugar: Sweetens the cake, curd, and meringue, and ensures all the components balance perfectly.
- Large eggs: Essential for structure in the cake, silkiness in the curd, and volume in the meringue.
- Lemon zest: Delivers bold, fragrant lemon flavor—don’t skip it!
- Fresh lemon juice: Gives the cake its tart, sunny character and brightens the curd.
- Whole milk: Adds moisture and tenderness to the cake layers.
- Cream of tartar: Stabilizes the meringue, helping it whip up glossy and tall.
- Vanilla extract: Rounds out the sweetness of the meringue with warmth and depth.
How to Make Lemon Cake with Fluffy Meringue Layers
Step 1: Prepare and Bake the Lemon Cake Layers
Start by preheating your oven to 350°F and preparing two 8-inch round cake pans—be sure to grease and line them, so your cakes come out effortlessly. Whisk together the flour, baking powder, and salt in a bowl. In a separate bowl, cream the butter and sugar until pale and fluffy, then beat in your eggs one at a time. Add that fragrant lemon zest and the fresh lemon juice, then alternate mixing in the dry ingredients with the milk. This creates a smooth, luscious batter. Divide it between your pans and bake for 20–25 minutes, until a toothpick comes out clean. Let the cakes cool completely before moving on.
Step 2: Make the Zesty Lemon Curd Filling
For the lemon curd, whisk together egg yolks, sugar, lemon juice, and zest in a small saucepan over medium-low heat. Stir constantly—this prevents lumps and ensures a silky texture. In about 6–8 minutes, the curd will thicken. Off the heat, whisk in the butter for a glossy finish. Cool it down before using; you want it spreadable but not runny.
Step 3: Whip Up the Fluffy Meringue Layers
Place the egg whites and cream of tartar in a clean bowl and beat until frothy. Gradually add the sugar, then crank up the speed and whip to stiff, glossy peaks. A touch of vanilla right at the end makes this meringue irresistible. This step is where Lemon Cake with Fluffy Meringue Layers truly gets its signature texture.
Step 4: Assemble the Cake
Set one cake layer on your serving plate. Spread it with half the lemon curd, then add a generous layer of meringue, spreading it to the edges. Place the second cake layer on top, repeat with the remaining lemon curd, and finish with a thick, swoopy layer of meringue. Don’t worry about making it perfect—those peaks and swirls are part of the charm!
Step 5: Toast the Meringue
The grand finale: use a kitchen torch to gently toast the meringue until golden-brown, or pop the cake under a broiler for just 30–60 seconds. Watch it closely; the transformation happens fast. The toasty top adds both flavor and a gorgeous finish to your Lemon Cake with Fluffy Meringue Layers.
How to Serve Lemon Cake with Fluffy Meringue Layers
Garnishes
This cake looks spectacular as is, but a few well-chosen garnishes can make it even more delightful. Try adding thin lemon slices, twists of lemon zest, or a scattering of edible flowers for a pop of color. A light dusting of powdered sugar right before serving can also add that final touch of elegance.
Side Dishes
Lemon Cake with Fluffy Meringue Layers pairs beautifully with a scoop of vanilla ice cream, or a spoonful of lightly sweetened whipped cream. For a bright, fresh contrast, serve alongside a bowl of mixed berries—strawberries, raspberries, or blueberries are all excellent choices.
Creative Ways to Present
If you’re making this for a party, consider slicing the cake and serving each piece on a pool of extra lemon curd or raspberry sauce. For individual desserts, try assembling mini cakes using biscuit cutters and layering them in parfait glasses. No matter how you serve it, the dramatic meringue peaks will always steal the show.
Make Ahead and Storage
Storing Leftovers
If you have any slices left (which is rare!), store them in an airtight container in the refrigerator. The meringue may soften over time, but the flavors will still be bright and delicious for up to two days.
Freezing
While the cake layers and lemon curd freeze well separately, assembled Lemon Cake with Fluffy Meringue Layers is best enjoyed fresh. Meringue tends to weep and lose its texture after freezing. If you do want to make ahead, freeze the cake and curd, then prepare and assemble the meringue just before serving.
Reheating
This cake is typically served chilled or at room temperature, so reheating isn’t necessary. If you’d like to refresh the meringue, you can briefly torch or broil the top again for a few seconds, but be careful not to overdo it.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for Lemon Cake with Fluffy Meringue Layers, as it provides a much brighter and more natural flavor. Bottled juice can taste flat or bitter, so always reach for fresh lemons if possible.
How do I keep my meringue from deflating?
Be sure to beat the egg whites to stiff, glossy peaks, and add the sugar slowly to stabilize them. Cream of tartar is also key for holding the structure. Assemble and toast the meringue just before serving for best results.
Can I make this cake gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free baking blend. Just make sure it contains xanthan gum or another binder to help with texture.
What’s the best way to toast the meringue if I don’t have a kitchen torch?
Use your oven’s broiler—just place the cake under the broiler for 30–60 seconds, keeping a close eye on it the entire time. Rotate as needed for even browning, and never walk away during this step!
Can I assemble the cake a day in advance?
You can bake the cake layers and make the lemon curd a day ahead, but for the fluffiest, most impressive meringue, assemble and toast it just before serving. Meringue tends to lose its volume and crispness if it sits too long.
Final Thoughts
I hope you’re inspired to bring this Lemon Cake with Fluffy Meringue Layers into your own kitchen. It’s a dessert that wows every time, and the combination of zesty lemon, soft cake, and pillowy meringue is simply irresistible. Give it a try—you just might find yourself coming back to this recipe again and again!
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Lemon Cake with Fluffy Meringue Layers Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Lemon Cake with Fluffy Meringue Layers is a delightful and refreshing dessert that combines a moist, zesty lemon cake with a tangy lemon curd filling and light, airy meringue topping. Perfect for springtime gatherings or any special occasion, this layered cake balances citrusy brightness with the sweetness of meringue, delivering a beautiful and delicious treat.
Ingredients
For the Lemon Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup whole milk
For the Lemon Curd Filling:
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 4 tablespoons unsalted butter
For the Meringue Layers:
- 3 large egg whites, room temperature
- 3/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare Cake Batter: Preheat the oven to 350°F. Grease and line two 8-inch round cake pans. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and granulated sugar together until light and fluffy, which will take about 3-4 minutes.
- Add Eggs and Lemon: Beat in the eggs one at a time to the butter mixture, ensuring each is fully incorporated before adding the next. Then add the lemon zest and fresh lemon juice, mixing until evenly combined.
- Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and whole milk to the batter, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Bake the Cake Layers: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow cakes to cool completely in pans on wire racks.
- Make Lemon Curd: In a small saucepan, whisk together the egg yolks, granulated sugar, fresh lemon juice, and lemon zest. Cook over medium-low heat, stirring constantly for 6-8 minutes until the mixture thickens enough to coat the back of a spoon. Remove from heat and whisk in the unsalted butter until smooth. Allow to cool completely.
- Prepare Meringue: In a clean bowl, beat the egg whites with cream of tartar on medium speed until frothy. Gradually add the granulated sugar while increasing the mixer speed to high. Continue to beat until stiff, glossy peaks form. Beat in the vanilla extract last.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread an even layer of lemon curd over the cake, then spread a layer of meringue over the lemon curd.
- Layer and Finish: Add the second cake layer on top, spread with the remaining lemon curd and finish with the last layer of meringue. Use a kitchen torch to lightly brown the meringue, or place under a broiler for 30-60 seconds, watching carefully to avoid burning.
- Serve: Serve immediately for best texture of the meringue, or refrigerate until ready to serve. Leftovers should be stored in the refrigerator and consumed within 2 days.
Notes
- Use only fresh lemon juice and zest for the best bright and authentic lemon flavor.
- Meringue is best enjoyed the same day as it can soften and lose its texture over time.
- Store leftovers covered in the refrigerator for up to 2 days to maintain freshness.
- Be careful when browning meringue under the broiler; watch closely as it can burn quickly.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 33g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
