Get ready to fall head over heels in love with this decadent Lemon Meringue Cake Recipe that brings together a delightfully tender, lemon-infused cake, silky tart lemon curd, and fluffy, golden-topped meringue layers. This show-stopping dessert is a fresh twist on a classic favorite, perfect for brightening any celebration or sweetening up an ordinary day. Trust me, once you try this Lemon Meringue Cake Recipe, it will quickly become your go-to for impressing friends and family with stunning flavor and texture.
Ingredients You’ll Need
These ingredients might seem simple at first glance, but they are absolute essentials that come together to create the perfect balance of buttery richness, zesty brightness, and airy sweetness. Each component plays a role in making the cake moist, light, and packed with fresh lemon flavor.
- All-purpose flour: The structure of your cake depends on this classic base; measuring it accurately keeps your cake tender.
- Baking powder: The gentle leavening that lifts the cake to a light and fluffy crumb.
- Lemon zest: Adds concentrated lemon oils for a burst of fresh citrus aroma and flavor.
- Kosher salt: Balances sweetness and enhances overall taste.
- European style unsalted butter: Gives richness and velvety texture; room temperature butter whips better with sugar.
- Granulated sugar: Sweetness is key, plus it helps create a tender crumb when creamed with butter.
- Large eggs: Provide structure, moisture, and help emulsify the batter so it blends smoothly.
- Pure vanilla extract: Adds warming depth that complements the lemon perfectly.
- Lemon juice: Essential for that punch of real citrus flavor in both the cake and curd.
- Buttermilk: The acidity tenderizes the crumb and keeps the cake moist with a slight tang.
- Egg yolks: Vital for the creamy richness in lemon curd.
- Egg whites: Whipped into fluffy meringue to crown your cake with clouds of sweetness.
How to Make Lemon Meringue Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F and greasing a 9×5-inch loaf pan with butter. Lining it with parchment paper lengthwise is a genius tip that makes removing the finished cake effortless, keeping those layers perfect for stacking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, fresh lemon zest, and salt. This combination forms the basis of your cake’s tender yet sturdy crumb, and the zest gives the cake that unmistakable lemon fragrance.
Step 3: Cream Butter and Sugar
Using a stand mixer with a paddle attachment, beat the butter and sugar until light and fluffy, about 2 minutes. This essential step aerates the batter, resulting in a beautifully soft cake.
Step 4: Add Eggs and Flavorings
Add eggs one at a time on low speed to keep the batter smooth and emulsified. Then crank up the mixer to medium-high and add vanilla extract and fresh lemon juice—this is where the magic of flavor really starts to build.
Step 5: Incorporate Flour and Buttermilk
Switch mixer speed back to low. Alternate folding in half of the dry flour mixture and half of the buttermilk, repeating until everything is just combined. This back-and-forth mixing ensures your cake batter is evenly blended without overworking the gluten.
Step 6: Bake the Cake
Pour the batter into your prepared loaf pan and bake for around 50 minutes. You’ll know the cake is ready when a toothpick inserted in the center comes out clean. Allow it to cool completely before assembling—the flavors become even more vibrant as it chills.
Step 7: Prepare Lemon Curd
While the cake is cooling, make the luscious lemon curd by melting butter and fresh lemon juice in a saucepan over high heat. Whisk together sugar and egg yolks in a separate bowl. Slowly combine the hot lemon mixture into the egg yolks, then return it all to the pan and stir until thickened, about 6 to 8 minutes.
Step 8: Chill Lemon Curd
Pour the finished lemon curd into a glass bowl, cover it tightly with plastic wrap pressed onto its surface to prevent a skin from forming, and refrigerate for at least an hour. This chilling is crucial for the curd to firm up perfectly for layering.
Step 9: Make the Meringue
For that iconic meringue topping, whisk egg whites with granulated sugar over simmering water until the sugar dissolves and the mixture warms. Then transfer to a stand mixer and whip on high until light, fluffy, and glossy, about 2 more minutes.
Step 10: Assemble the Cake
Slice your cooled cake horizontally into three even layers, trimming any uneven edges for a crisp presentation. Layer the cake bottoms with generous spoonfuls of lemon curd, stacking them like a delicate lemon-flavored tower.
Step 11: Add the Meringue Topping
Cover the entire outside of the stacked cake with the fluffy meringue using a rubber spatula or offset spatula. Go ahead and be creative—make peaks, swirls, and waves for a beautiful textured finish that screams homemade love.
Step 12: Brown the Meringue
Finish by browning the meringue either under a broiler for just a minute or with a handheld kitchen torch. The golden toasted tips add an irresistible caramelized flavor contrast to the sweet meringue and tart lemon curd.
Step 13: Slice and Serve
Once your masterpiece is browned to perfection, slice it up and prepare for compliments and delighted faces. This Lemon Meringue Cake Recipe is truly one for the books!
How to Serve Lemon Meringue Cake Recipe
Garnishes
Fresh lemon slices or a sprinkling of finely grated lemon zest on top add a bright visual cue and extra zing. Edible flowers or even a dusting of powdered sugar bring an elegant finishing touch that makes this dessert extra special.
Side Dishes
Pairing this cake with a light dollop of whipped cream or a scoop of vanilla bean ice cream balances the tartness beautifully. Fresh berries or a simple berry compote also complement the citrus notes wonderfully.
Creative Ways to Present
Serve the slices on rustic wooden boards for a charming farmhouse vibe or opt for delicate china plates to elevate your presentation. You can also turn this into a mini version for parties by baking in individual ramekins and torching meringue peaks for impressive single servings.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Lemon Meringue Cake Recipe tightly with plastic wrap and store it in the refrigerator for up to 3 days. The flavors meld even more after resting, but the cake is best enjoyed fresh to keep that delicate meringue texture.
Freezing
Freezing this cake is a bit tricky because of the meringue topping, which can lose its fluffiness. It’s best to freeze the cake layers and lemon curd separately if you want to prepare ahead. Thaw completely before assembling and topping with freshly made meringue.
Reheating
This cake is best served chilled or at room temperature, so reheating is not recommended. If you prefer the lemon curd slightly warmed, serve it on the side, but keep the cake fresh and cool for the best experience.
FAQs
Can I use regular lemon juice instead of fresh?
Fresh lemon juice is highly recommended because it offers a bright, natural flavor that bottled juice just can’t match. However, in a pinch, you can use fresh-squeezed bottled lemon juice for close results.
What if I don’t have a stand mixer?
You can absolutely use a hand mixer for creaming the butter and whipping the meringue. It might take a little longer, but the results are just as delicious and satisfying!
How do I prevent the meringue from weeping?
Make sure to dissolve the sugar fully by whisking the egg whites over simmering water before whipping. Also, spread the meringue on the cake while both are cool to maintain stability.
Is buttermilk essential in this recipe?
The acidity in buttermilk helps tenderize the cake and adds subtle tanginess that complements lemon beautifully. If you don’t have buttermilk, you can mix ½ cup milk with 1 tablespoon vinegar and let it sit for 5 minutes as a substitute.
Can I make this cake gluten-free?
Yes! Substitute all-purpose flour with a gluten-free baking flour blend that includes xanthan gum for structure. Keep in mind the texture might be slightly different but still delicious.
Final Thoughts
This Lemon Meringue Cake Recipe is a true labor of love that rewards you with layers of vibrant lemon flavor, tender cake, and billowy meringue on top to please any crowd. Baking this cake is not only a treat for your taste buds but also a joyful adventure in the kitchen. I wholeheartedly encourage you to try making it—your family and friends will thank you for bringing such a delightful showstopper to the table!
Print
Lemon Meringue Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A delightful Lemon Meringue Cake featuring a moist lemon-infused cake layered with luscious homemade lemon curd and topped with a fluffy, golden-browned meringue. Perfect for lemon lovers looking for a show-stopping dessert with a balance of tartness and sweetness.
Ingredients
Cake
- 1½ cups all-purpose flour (180 grams)
- 1½ teaspoons baking powder (6 grams)
- 1 tablespoon lemon zest (6 grams, from 1 lemon)
- ½ teaspoon kosher salt
- ½ cup European Style Unsalted Butter (113 grams, room temperature, 1 stick)
- 1 cup granulated sugar (200 grams)
- 2 large eggs (100 grams, room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
- 2 tablespoons lemon juice (28 grams, about ½ lemon)
- ½ cup buttermilk (114 grams, room temperature)
Lemon Curd
- ½ cup European Style Unsalted Butter (113 grams, 1 stick)
- ½ cup fresh lemon juice (114 grams, from 4 lemons)
- ¾ cup granulated sugar (150 grams)
- 8 egg yolks (112 grams)
Meringue
- 8 egg whites (280 grams, about 1 cup)
- 1 cup granulated sugar (200 grams)
Instructions
- Preheat and Prepare Pan: Preheat oven to 350°F. Grease a 9×5-inch loaf pan with butter and line it lengthwise with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, lemon zest, and kosher salt.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar together on medium speed until fluffy, about 2 minutes.
- Add Eggs and Flavorings: Add eggs one at a time on low speed, then increase speed to medium-high and mix in vanilla extract and lemon juice until combined.
- Combine Flour and Buttermilk: On low speed, alternately add half the flour mixture, then half the buttermilk, repeating until all is incorporated without overmixing.
- Bake Cake: Pour batter into prepared loaf pan and bake for approximately 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool while preparing lemon curd and meringue.
- Make Lemon Curd Base: In a heavy-bottomed saucepan over high heat, melt butter with fresh lemon juice.
- Whisk Sugar and Egg Yolks: In a separate bowl, whisk together the sugar and egg yolks until combined.
- Temper Egg Mixture: Gradually whisk the hot lemon-butter mixture into the sugar-yolk mixture little by little to temper the eggs.
- Cook Lemon Curd: Return mixture to saucepan and cook over medium heat, stirring constantly until thickened, about 6-8 minutes.
- Chill Lemon Curd: Pour curd into a glass bowl, cover with plastic wrap pressed directly onto surface, and chill for at least 1 hour until cake is cooled.
- Prepare Meringue: In a clean metal bowl set over simmering water, whisk egg whites and sugar using a hand mixer until sugar dissolves and mixture is warm, 1-2 minutes.
- Whip Meringue: Transfer to a stand mixer bowl fitted with a whisk attachment and beat on high until light and fluffy, about 2 minutes.
- Slice Cake Into Layers: Carefully slice the cooled cake horizontally into three even layers. Trim edges and top for neat layers.
- Assemble Cake: Place bottom layer on a rimmed baking sheet, spread a generous layer of lemon curd over it, repeat with second layer, then top with final cake layer.
- Apply Meringue: Using a spatula, cover the entire cake with meringue, creating decorative peaks or swirls.
- Brown Meringue: Broil in the oven for about 1 minute watching carefully or use a handheld kitchen torch to brown the meringue peaks until golden.
- Serve: Slice and serve this stunning lemon meringue cake for a perfect balance of tart, sweet, and fluffy textures.
Notes
- Use European Style Unsalted Butter for a richer flavor and better texture.
- Make sure eggs and buttermilk are at room temperature to ensure even mixing and proper cake rise.
- Chilling the lemon curd allows it to set properly for layering.
- When browning meringue, watch closely to prevent burning as it chars quickly under broiler or torch.
- Use a serrated knife to slice cake layers gently without compressing them.
- Leftover cake can be refrigerated covered and enjoyed within 3 days.
