Description
This delightful Lemon Cake with Fluffy Meringue Layers combines a tender, buttery cake base with a crisp and airy meringue topping, layered with whipped cream and tangy lemon curd for a refreshing and elegant dessert perfect for any occasion.
Ingredients
Scale
Cake
- 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
- 4 large egg whites (reserved from above)
- 1/2 cup granulated sugar
Filling and Topping
- 1 cup lemon curd (store-bought or homemade)
- 1/2 cup heavy cream, whipped
- Optional: powdered sugar 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. In a large bowl, cream together the softened butter and 3/4 cup sugar until the mixture is light and fluffy. Add egg yolks one at a time, beating well after each to fully incorporate. Stir in the vanilla extract for aroma and flavor.
- Mix Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt to ensure even distribution and aeration. Gradually fold the dry ingredients into the creamed butter mixture, alternating with 2 tablespoons of milk, and mix gently until just combined to maintain a tender crumb.
- Make the Meringue: In a clean, dry bowl, whisk the 4 reserved egg whites until soft peaks form. Gradually add 1/2 cup granulated sugar while continuing to whisk until the meringue becomes glossy and firm, holding stiff peaks. This creates a light and crisp topping.
- Assemble and Bake the Layers: Evenly divide the cake batter between the prepared pans. Then spread the meringue evenly over the batter in both pans, using a spatula to create a swirling, textured effect. Bake for 20-25 minutes or until the meringue is crisp and lightly golden on top. Remove and let the cakes cool in the pans for 10 minutes before carefully transferring to a wire rack to cool completely.
- Assemble the Lemon Meringue Cake: Place one cooled cake layer on a serving plate with the meringue side up. Spread the whipped cream evenly over the top, followed by a generous layer of lemon curd for tartness and moisture. Top with the second cake layer, meringue side up, and gently press down to secure the layers.
- Serve and Enjoy: Chill the assembled cake for 30 minutes to allow the flavors to meld and the layers to set, or serve immediately to enjoy a fresh, zesty treat. Optionally, dust with powdered sugar for an elegant finish before serving.
Notes
- Ensure bowls and beaters are completely clean and dry when making meringue to help achieve stiff peaks.
- For best results, use room temperature eggs to incorporate more air easily.
- You can substitute homemade lemon curd for a fresher, less sweet topping.
- Store leftovers covered in the refrigerator and consume within 2 days for optimal freshness.
- To make this cake gluten free, substitute the all-purpose flour with a gluten-free flour blend.
