There is something utterly irresistible about a perfectly balanced Lemon Meringue Cake Recipe. Imagine tender layers of moist lemon-infused cake paired with a zesty lemon filling and crowned with fluffy, golden meringue clouds. This dessert is the perfect marriage of tart brightness and sweet softness, a true showstopper at any gathering. If you love the vibrant zing of fresh lemon combined with the airy magic of meringue, you are going to cherish this recipe as much as I do.
Ingredients You’ll Need
Gathering these simple, vibrant ingredients brings the Lemon Meringue Cake Recipe to life. Each component plays a crucial role, from the flour that gives structure to the cake, to the citrus zing of fresh lemon juice and zest that wakes up your taste buds. The eggs and sugar work together to create that luscious, light meringue that tops off the cake beautifully.
- All-purpose flour: 1 1/2 cups to create the tender crumb that’s soft yet sturdy enough to hold the layers.
- Granulated sugar: 1 1/2 cups plus 1/2 cup for meringue, for just the right sweetness and to stabilize the egg whites.
- Unsalted butter: 1/2 cup, softened to add rich moisture and a buttery depth to each bite.
- Milk: 1 cup, to keep the cake tender and moist without overpowering the lemon flavor.
- Large eggs: 3 whole eggs for the cake, plus 4 egg whites reserved for the clouds of meringue.
- Lemon zest: 1 tablespoon, this aromatic boost intensifies the lemon flavor perfectly.
- Fresh lemon juice: 1/4 cup, freshly squeezed for that bright, natural tartness.
- Vanilla extract: 1 teaspoon to round out the flavors with a warm hint of sweetness.
- Salt: 1/2 teaspoon to balance all the sweetness and enhance the other flavors.
- Cornstarch: 1 tablespoon to lend structure and silkiness to the lemon filling.
- Cream of tartar: 1/4 teaspoon, a secret weapon to stabilize the meringue and help it reach stiff peaks.
How to Make Lemon Meringue Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and greasing your cake pans. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract and freshly grated lemon zest. Alternate adding the flour and milk, beginning and ending with flour, mixing just until combined to ensure a tender texture.
Step 2: Bake the Cake Layers
Pour the batter evenly into your prepared pans and bake for about 25-30 minutes, until a toothpick inserted comes out clean. Let the cakes cool completely on wire racks; this step is essential so the layers hold up beautifully when assembled.
Step 3: Make the Lemon Filling
While the cake is cooling, whisk together fresh lemon juice, cornstarch, and 1/2 cup sugar in a small saucepan. Cook over medium heat, stirring constantly until the mixture thickens and turns glossy. Remove from heat and let it cool slightly—it will set more as it cools and become that perfect tangy layer in your cake.
Step 4: Whip the Meringue
In a clean, dry bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup sugar, beating until stiff, glossy peaks appear. This meringue topping is what turns our Lemon Meringue Cake Recipe into a breathtaking delight.
Step 5: Assemble and Bake the Final Cake
Place one cake layer on your serving plate and spread the cooled lemon filling evenly over it. Top with the second cake layer. Spread the meringue generously over the top and sides, making sure to seal it to the edges to prevent shrinking. Bake again at 350°F (175°C) for about 10 minutes or until the meringue is a golden brown—watch it closely to avoid burning!
How to Serve Lemon Meringue Cake Recipe
Garnishes
Elevate your Lemon Meringue Cake Recipe further by adorning the top with thin lemon slices or delicate candied lemon peel. Fresh mint leaves add a lovely pop of green and a refreshing aroma. A dusting of powdered sugar over the edges can make the presentation even more stunning.
Side Dishes
This cake pairs wonderfully with light accompaniments that complement its citrus brightness. Consider a bowl of fresh berries like raspberries or blueberries, or serve it alongside a scoop of creamy vanilla bean ice cream for a dreamy contrast of temperatures and textures.
Creative Ways to Present
For a festive occasion, try individual mini versions of this Lemon Meringue Cake Recipe in small ramekins or mason jars, topped with piped meringue peaks. Alternatively, add edible flowers or a drizzle of raspberry coulis on the serving plate for a restaurant-quality experience at home.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Meringue Cake Recipe in an airtight container in the refrigerator for up to 3 days. Keeping it chilled helps preserve the delicate meringue and keeps the cake layers moist and fresh.
Freezing
While the cake itself freezes well, the meringue topping can weep and lose its texture after freezing. For best results, freeze the cake layers and lemon filling separately, then add fresh meringue after thawing, before serving.
Reheating
If you want to warm a slice, gently reheat it in the oven at low heat (around 275°F/135°C) for 10 minutes to avoid melting the meringue. Otherwise, enjoy it cold for that classic refreshing contrast between creamy meringue and tart lemon.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best for this Lemon Meringue Cake Recipe because it provides the bright, vibrant flavor that canned lemon juice often lacks. However, if fresh isn’t available, bottled lemon juice will still work—just try to pick one without added preservatives or colors.
How do I know when the meringue is perfectly whipped?
Look for glossy, stiff peaks that hold their shape when you lift the beaters out. The meringue should be smooth, shiny, and not grainy, which means the sugar has dissolved completely.
Can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend, but be sure it contains xanthan gum or another binder to maintain the cake’s structure. Adjust baking times slightly as needed, keeping an eye on texture.
Why is the cream of tartar important?
Cream of tartar helps stabilize the egg whites in your meringue, making it less likely to collapse or weep. It also helps them whip up lighter and fluffier, which is key for the perfect topping on your Lemon Meringue Cake Recipe.
Can I add other citrus flavors to this cake?
Absolutely! While lemon is classic and delicious, you can experiment with lime or orange zest and juice for a unique twist. Just remember to adjust sugar levels for sweeter or more bitter fruits to keep the balance just right.
Final Thoughts
If you are looking for a dessert that gracefully balances tangy, sweet, and airy textures, this Lemon Meringue Cake Recipe is your new best friend in the kitchen. It’s surprisingly approachable to make yet delivers a show-stopping result that everyone will rave about. Trust me, once you try this, it will become your go-to recipe for celebrations and cozy moments alike. Happy baking!
Print
Lemon Meringue Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Meringue Cake is a delightful dessert featuring a moist, tangy lemon-flavored cake topped with a light and fluffy lemon meringue. Perfect for spring or summer gatherings, this cake balances sweet and citrus flavors beautifully, making it a crowd-pleaser for any occasion.
Ingredients
Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
Meringue
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure the cake does not stick.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with 1 1/2 cups of granulated sugar until light and fluffy, about 3-5 minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the lemon zest, fresh lemon juice, and vanilla extract.
- Combine Wet and Dry Ingredients: Gradually alternately add the dry flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined to avoid overmixing, which can toughen the cake.
- Pour Batter and Bake: Pour the batter into the prepared cake pan. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool slightly.
- Prepare Meringue: While the cake is baking, beat the 4 egg whites with the cream of tartar in a clean mixing bowl using an electric mixer until soft peaks form. Gradually add 1/2 cup granulated sugar and continue beating until stiff, glossy peaks form.
- Top Cake with Meringue: Spread the meringue evenly over the warm cake, making sure to seal the meringue to the edges of the cake to prevent shrinkage during baking.
- Bake Meringue: Return the cake to the oven and bake for an additional 10-12 minutes at 350°F (175°C), or until the meringue is golden brown.
- Cool Completely and Serve: Remove the cake from the oven and allow it to cool completely on a wire rack before slicing and serving to ensure the meringue sets properly.
Notes
- Make sure the egg whites are at room temperature before whipping for better volume in your meringue.
- Do not open the oven door while baking the meringue to prevent it from collapsing.
- This cake is best served the same day but can be stored in an airtight container for up to 2 days.
- For a tangier flavor, increase lemon zest to 2 tablespoons.
