Description
A delightful lemon-flavored cake layered with light meringue, perfect for celebrations.
Ingredients
Scale
- 3 cups cake flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup milk
- 1 cup sugar (for lemon curd)
- 1/4 cup cornstarch
- Pinch of salt
- 1 1/2 cups water
- Juice of 2–3 fresh lemons
- 3 egg yolks
- 2 tablespoons butter (for lemon curd)
- 4 egg whites (for meringue)
- 1/4 teaspoon cream of tartar
- 1 cup powdered sugar (for meringue)
Instructions
- Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them and lining the bottoms with parchment paper.
- Cream together the butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well.
- Mix in the cake flour and milk, alternating between the two until smooth.
- Combine sugar, cornstarch, and salt in a saucepan. Gradually whisk in water and lemon juice, cooking until thickened. Stir in egg yolks and butter off the heat to create the lemon filling.
- Whisk egg whites and cream of tartar until soft peaks form. Gradually add powdered sugar, whisking until glossy and stiff peaks form for the meringue.
- Assemble the cake: place one layer on a serving plate, spread lemon curd on top, add the second layer, then spread meringue over the top and sides.
- Bake the assembled cake for about 10-15 minutes, watching closely until the meringue turns golden brown.
- Cool for at least an hour before slicing.
Notes
Ensure egg whites are free of grease for proper whipping. Cool cake layers completely before assembly.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Lemon Cake, Meringue, Layer Cake, Dessert, Family Recipe