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
Scale
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
