Description
A delightful dessert combining bright lemon flavor with light meringue, perfect for special occasions.
Ingredients
Scale
- 2 1⁄2 cups all-purpose flour
- 2 1⁄2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 3⁄4 cup granulated sugar (for lemon curd)
- 2 tbsp cornstarch
- 1 cup water
- 3 large egg yolks
- 1/2 cup fresh lemon juice (for lemon curd)
- 2 tbsp unsalted butter (for lemon curd)
- 1 tbsp lemon zest (for lemon curd)
- 4 large egg whites (for meringue)
- 1/2 tsp cream of tartar
- 1/2 cup granulated sugar (for meringue)
- 1/2 tsp vanilla extract (for meringue)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, beat butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in lemon juice, zest, and vanilla extract.
- Gradually add dry ingredients to butter mixture, alternating with milk, until just combined.
- Divide batter evenly between prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick comes out clean. Allow to cool in pans for 10 minutes, then transfer to a wire rack.
- For lemon curd, whisk sugar and cornstarch in a saucepan. Gradually add water, stirring until smooth. Cook over medium heat until thickened.
- Slowly whisk the hot mixture into beaten egg yolks, return to saucepan, and cook for an additional 2-3 minutes until thickened. Stir in lemon juice, butter, and zest.
- For the meringue, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form. Beat in vanilla.
- To assemble, place one cake layer on a plate, spread with lemon curd, top with second layer, apply another layer of lemon curd, and top with meringue.
- Toast meringue under broiler for 1-2 minutes until golden.
- Let cool for 10-15 minutes before slicing. Serve and enjoy!
Notes
Ensure cake layers are completely cool before adding curd and meringue. Meringue should be made in a clean bowl for best results.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
Keywords: cake, lemon, dessert, meringue, special occasion