Description
This Lemon Cake with Fluffy Meringue Layers is a delightful combination of tender cake and light, airy meringue topped with whipped cream and tangy lemon curd. The cake features two layers baked with a crisp meringue topping, creating a perfect balance of sweet and citrusy flavors, ideal for a refreshing dessert.
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
- 4 large egg whites (reserved from above)
- 1/2 cup granulated sugar
Toppings
- 1 cup lemon curd (store-bought or homemade)
- 1/2 cup heavy cream, whipped
Instructions
- Prepare the Cake Layers: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. In a large bowl, cream the butter and sugar until light and fluffy. Add egg yolks one at a time, beating well after each addition, then stir in the vanilla extract.
- Mix Dry Ingredients: Sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the butter mixture, alternating with the milk, until just combined to form the cake batter.
- Make the Meringue: In a clean, dry bowl, whisk egg whites until soft peaks form. Gradually add the sugar, whisking continuously until the meringue is glossy and holds stiff peaks.
- Assemble and Bake the Layers: Divide the cake batter evenly between the prepared pans. Spread the meringue evenly over the batter in both pans, swirling to create a textured effect. Bake for 20-25 minutes, or until the meringue is crisp and lightly golden. Let the cakes cool in the pans for 10 minutes before carefully removing them to cool completely on a wire rack.
- Assemble the Lemon Meringue Cake: Place one cake layer on a serving plate, meringue side up. Spread the whipped cream evenly on top, followed by a layer of lemon curd. Place the second cake layer on top, meringue side up, and gently press down.
- Serve and Enjoy: Chill the cake for 30 minutes to set, or serve immediately. Optionally, dust with powdered sugar for a beautiful finish.
Notes
- Ensure the bowl used for whipping egg whites is clean and free of any grease to achieve maximum volume.
- Use room temperature eggs for better mixing and volume in both batter and meringue.
- Store-bought lemon curd can be substituted with homemade lemon curd for a fresher taste.
- This cake is best served chilled but can be enjoyed immediately after assembly.
- Carefully remove cakes from pans to avoid breaking the delicate meringue layer.
