Description
This Lemon Cake with Fluffy Meringue Layers is a delightful dessert featuring light, tender cake layers topped with a crisp, glossy meringue. Filled with whipped cream and tangy lemon curd, it’s a perfect balance of sweet and zesty flavors, ideal for spring or summer celebrations.
Ingredients
Scale
Cake Ingredients
- 8 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 4 large eggs, separated (yolks and whites divided)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Meringue Ingredients
- 4 large egg whites (reserved from above)
- 1/2 cup granulated sugar
Filling & Topping
- 1 cup lemon curd (store-bought or homemade)
- 1/2 cup heavy cream, whipped
- Powdered sugar (optional, for dusting)
Instructions
- Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and 3/4 cup granulated sugar together until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Egg Yolks and Vanilla: Add the egg yolks one at a time to the creamed butter and sugar, beating well after each addition for proper incorporation. Stir in the vanilla extract to add aroma.
- Sift and Fold Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt to ensure even distribution. Gradually fold these dry ingredients into the butter mixture, alternating with the milk, and mix gently until just combined to maintain the batter’s lightness.
- Make the Meringue: In a clean, dry bowl, whisk the reserved 4 large egg whites until soft peaks form. Gradually add 1/2 cup granulated sugar while continuing to whisk until the meringue becomes glossy and holds stiff peaks, giving it structure and shine.
- Assemble and Bake: Divide the cake batter evenly between the prepared pans. Spread the meringue evenly over the batter in both pans, swirling the surface to create a beautiful textured effect. Bake for 20-25 minutes or until the meringue is crisp and lightly golden.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then carefully remove them and transfer to a wire rack to cool completely. This prevents sogginess and maintains the meringue’s crispness.
- Assemble the Lemon Meringue Cake: Place one cake layer on a serving plate with the meringue side facing up. Spread the whipped heavy cream evenly over the layer, followed by a generous layer of lemon curd. Carefully place the second cake layer on top, meringue side up, and gently press down to secure.
- Chill and Serve: Chill the assembled cake for 30 minutes to set the layers and enhance flavor melding, or serve immediately for a fresh, vibrant treat. Optionally, dust the top with powdered sugar for an elegant finish.
Notes
- Ensure the bowl and whisk are completely clean and dry before whipping egg whites to achieve the best volume and stiffness.
- Do not overmix the batter once the flour is added to prevent a dense cake.
- Whipped cream can be stabilized with a teaspoon of powdered sugar or gelatin if you prefer longer-lasting firmness.
- Lemon curd can be store-bought or homemade; homemade lemon curd intensifies the fresh flavor.
- Serve the cake the same day for the best texture and meringue crispness, though it can be refrigerated for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
