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Lemon Cake with Fluffy Meringue Layers Recipe

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4.3 from 45 reviews

  • Author: admin
  • Total Time: 55 minutes
  • Yield: 8 servings 1x

Description

This Lemon Cake with Fluffy Meringue Layers is a delightful and airy dessert featuring soft lemon-flavored cake layers topped with crisp, glossy meringue. The cake is beautifully layered with whipped cream and tangy lemon curd, creating a perfect balance of sweet and tart flavors. Ideal for spring and summer gatherings, this recipe combines classic baking techniques with an elegant presentation.

Ingredients

Scale

Cake Layers

  • 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

Assembly

  • 1 cup lemon curd (store-bought or homemade)
  • 1/2 cup heavy cream, whipped

Instructions

  1. Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. In a large bowl, cream the softened butter and 3/4 cup sugar together until the mixture becomes light and fluffy. Add the 4 egg yolks one at a time, beating well after each addition to integrate fully. Stir in 1 teaspoon of vanilla extract for flavor.
  2. Mix Dry Ingredients and Combine: Sift together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt to ensure even distribution. Gradually fold these dry ingredients into the butter mixture, alternating with 2 tablespoons of milk, mixing gently until just combined to maintain a light texture.
  3. Make the Meringue: In a clean and dry mixing bowl, whisk the 4 reserved egg whites until they form soft peaks. Gradually add 1/2 cup granulated sugar while continuing to whisk until the egg whites become glossy and hold stiff peaks, indicating a perfect meringue texture.
  4. Assemble and Bake the Layers: Divide the prepared cake batter evenly between the two pans. Spread the meringue evenly over the batter in each pan, using a spatula to create a swirling textured effect. Bake the assembled layers for 20 to 25 minutes until the meringue is crisp and lightly golden on top. Once baked, allow the cakes to cool in the pans for 10 minutes, then carefully transfer to a wire rack to cool completely.
  5. Assemble the Lemon Meringue Cake: Place one cooled cake layer on your serving plate with the meringue side facing up. Spread the whipped heavy cream evenly over the top, followed by a generous layer of lemon curd. Carefully place the second cake layer on top with the meringue side up, gently pressing down to create a layered effect.
  6. Serve and Enjoy: Chill the assembled cake for about 30 minutes in the refrigerator to allow it to set, or serve immediately for a fresh and vibrant dessert. Optionally, dust with powdered sugar before serving for a beautiful finishing touch.

Notes

  • For best results, ensure egg whites are completely free of yolk and mixing bowls are dry for the meringue to whip properly.
  • Lemon curd can be homemade or purchased from a store to save time.
  • The cake is best served the same day but can be refrigerated for up to 2 days.
  • Use parchment paper for easy removal of the cake layers from the pans.
  • Whip the heavy cream just until soft peaks form to avoid over-whipping.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://mettehelbak.com/lemon-cake-with-fluffy-meringue-layers-recipe/