Lemon Cake with Fluffy Meringue Layers

Lemon cake is a timeless dessert known for its zesty, refreshing flavor. When paired with a light, fluffy meringue and a rich lemon curd filling, it transforms into an indulgent yet refreshing treat. This Lemon Cake with Fluffy Meringue Layers delivers a perfect balance of tangy lemon and sweet meringue. The cake layers are soft and delicate, topped with a light and airy meringue that crisps to golden perfection during baking. Filled with smooth lemon curd and topped with freshly whipped cream, this cake offers a beautiful, refreshing finish that’s sure to delight any crowd. Whether you’re hosting a special occasion or just craving something bright and citrusy, this cake will undoubtedly satisfy your sweet tooth while leaving you feeling refreshed.

Why You’ll Love This Recipe

This Lemon Cake with Fluffy Meringue Layers combines some of the best elements of dessert into one spectacular treat. The cake is soft and buttery, with just the right amount of tangy lemon flavor. The meringue adds a light, crispy texture on top of the cake, while the lemon curd filling gives it a vibrant, citrusy sweetness. Topped off with freshly whipped cream and a dusting of powdered sugar, this dessert has all the right elements: a fluffy cake, a tangy filling, and a light, melt-in-your-mouth meringue. It’s perfect for any special event or just when you need a slice of sunshine in your day.

Ingredients

For the Cake Layers:

• Unsalted butter, softened
• Granulated sugar
• Large eggs (separated into yolks and whites)
• All-purpose flour
• Baking powder
• Salt
• Vanilla extract
• Milk

For the Meringue:

• Large egg whites (reserved from the cake layers)
• Granulated sugar

For the Filling:

• Lemon curd (store-bought or homemade)
• Heavy cream, whipped

Variations

• Flavored Meringue: Add a teaspoon of lemon zest or a few drops of lemon extract to the meringue for an added citrus kick.
• Fruit Variations: If you’re a fan of berries, consider layering fresh strawberries or raspberries between the cake and lemon curd for an extra fruity dimension.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make the cake gluten-free.
• Whipped Cream Alternatives: For a dairy-free version, you can use coconut whipped cream in place of the heavy cream.

How to Make the Recipe

Step 1: Prepare the Cake Layers

1. Preheat the oven to 350°F (175°C) and grease and line two 8-inch round cake pans with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the egg yolks one at a time, beating well after each addition.
4. Stir in the vanilla extract.
5. Sift the flour, baking powder, and salt together and gradually fold into the butter mixture, alternating with the milk, until just combined.

Step 2: Make the Meringue

1. In a clean, dry bowl, whisk the egg whites until soft peaks form.
2. Gradually add the sugar, whisking until the meringue is glossy and holds stiff peaks.

Step 3: Assemble and Bake the Layers

1. Divide the cake batter evenly between the prepared pans.
2. Spread the meringue evenly over the batter in both pans, swirling to create a textured effect.
3. Bake for 20-25 minutes, or until the meringue is crisp and lightly golden.
4. Let the cakes cool in the pans for 10 minutes before carefully removing them to cool completely on a wire rack.

Step 4: Assemble the Lemon Meringue Cake

1. Place one cake layer on a serving plate, meringue side up.
2. Spread the whipped cream evenly over the top, followed by a layer of lemon curd.
3. Place the second cake layer on top, meringue side up, and gently press down.

Step 5: Serve and Enjoy

1. Chill the cake for 30 minutes to set, or serve immediately for a fresh, zesty treat.
2. Dust with powdered sugar for a beautiful finish, if desired.

Tips for Making the Recipe

• Meringue Success: Make sure your bowl and whisk are completely dry and free of any grease to ensure that your meringue whips up properly.
• Cake Freshness: For the softest cake, be sure not to overmix the batter once you add the dry ingredients.
• Lemon Curds: If you prefer a homemade lemon curd, it adds a richer flavor to the cake. However, store-bought curd works just as well if you’re short on time.
• Decorating: Garnish the cake with fresh lemon zest or thin lemon slices for a pretty and fragrant finishing touch.

How to Serve

This cake is best served chilled to allow the layers to set, but you can serve it immediately if you’re in a rush. It pairs wonderfully with a cup of tea or coffee for an afternoon treat, or as a show-stopping dessert after dinner. Serve it with a side of fresh berries or a scoop of vanilla ice cream for an added indulgence.

Make Ahead and Storage

Storing Leftovers

• You can store leftovers in an airtight container in the refrigerator for up to 3 days. Be sure to refrigerate the cake immediately if you’re not serving it right away to keep it fresh.

Freezing

• This cake is best enjoyed fresh, but you can freeze the cake layers separately (without the meringue or whipped cream) for up to 2 months. When ready to serve, thaw the layers and top with meringue, whipped cream, and lemon curd.

Reheating

• If you’d like to enjoy the cake warm, you can briefly reheat individual slices in the microwave, but keep in mind that the meringue may lose its crispness.

FAQs

1. Can I use store-bought meringue?
   • It’s best to make the meringue from scratch to achieve the perfect texture and flavor, but you can substitute with store-bought meringue if needed.
2. Can I make the cake gluten-free?
   • Yes, you can substitute the all-purpose flour with a gluten-free flour blend.
3. Can I use a different fruit curd for the filling?
   • Yes, you can substitute lemon curd with lime, orange, or raspberry curd for a different flavor.
4. Can I make this cake without the meringue?
   • The meringue is a key part of the recipe, but you can omit it if you prefer, though the texture and flavor will change.
5. How can I prevent the meringue from weeping?
   • Ensure that the meringue is whipped to stiff peaks and avoid adding the sugar too quickly.
6. Can I make this cake a day ahead?
   • Yes, the cake layers can be baked a day ahead. Assemble the cake just before serving.
7. Can I use a different type of cream for the filling?
   • You can use coconut cream or a non-dairy alternative if you’re looking for a dairy-free option.
8. Can I decorate the cake with anything else?
   • You can add fresh berries, lemon slices, or even edible flowers for a beautiful touch.
9. Is this cake very sweet?
   • The combination of tart lemon curd and the light meringue balances the sweetness, making it a perfectly balanced dessert.
10. How do I prevent the meringue from deflating?

• Be sure to whip the egg whites to stiff peaks and bake the cake immediately after assembling.

Conclusion

Lemon Cake with Fluffy Meringue Layers is a showstopper of a dessert, bringing together the best of citrusy freshness and airy sweetness. With a soft, buttery cake, a crisp meringue topping, and a rich lemon curd filling, it’s a delightful treat that’s perfect for any occasion. Whether served fresh or chilled, this cake is sure to impress with its delicate flavors and beautiful presentation. Enjoy it as a festive dessert or as a refreshing pick-me-up during the warmer months.

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