Description
Lemon cake with fluffy meringue layers whisks zesty citrus dreams into a luxurious dessert masterpiece. Delicate meringue and tangy lemon create a perfect harmony that will enchant sweet-seeking palates with its elegant charm.
Ingredients
Scale
Main Ingredients:
- 4 large eggs, separated
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 8 tablespoons (1/2 cup / 113 grams) unsalted butter, softened
Leavening and Seasoning:
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Liquid Ingredients:
- 2 tablespoons milk
Instructions
- Prepare the cake foundation by heating the oven to 350F (175C) and preparing two 8-inch round cake pans with parchment paper and a light grease coating.
- Create a smooth butter mixture by thoroughly blending butter and sugar until they transform into a light, airy consistency.
- Incorporate egg yolks individually, ensuring complete integration after each addition, then mix in vanilla extract for enhanced flavor.
- Sift dry ingredients – flour, baking powder, and salt – into a separate bowl to eliminate potential lumps.
- Gently fold the dry ingredient mixture into the butter base, alternating with milk, and blend until just combined to maintain a delicate texture.
- Prepare the meringue by selecting a pristine, moisture-free bowl for whisking egg whites until soft, cloud-like peaks emerge.
- Gradually introduce sugar while continuously whisking, creating a glossy, sturdy meringue with distinct, stiff peaks.
- Distribute cake batter evenly between prepared pans, then artfully spread meringue across the surface with decorative swirling motions.
- Bake for 20-25 minutes, watching for a crisp, golden-tinged meringue topping and complete cake doneness.
- Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack for complete cooling.
- Assemble the cake by positioning the first layer on a serving plate, meringue facing upward.
- Apply an even layer of whipped cream, followed by a smooth spread of tangy lemon curd.
- Carefully position the second cake layer, gently pressing to secure.
- Refrigerate for 30 minutes to solidify the structure, or serve immediately for a fresh, zesty dessert experience.
- Optional: Dust with a delicate sprinkle of powdered sugar for an elegant presentation.
Notes
- Prep Egg Whites Perfectly: Ensure the bowl and whisk are completely free from any oil or grease to help egg whites whip up to maximum volume.
- Control Meringue Texture: Whisk egg whites slowly and steadily, adding sugar gradually to create a stable, glossy meringue that won’t deflate.
- Gluten-Free Adaptation: Swap regular flour with a gluten-free flour blend to make this cake suitable for those with gluten sensitivities.
- Make Ahead Friendly: Prepare the cake layers and lemon curd a day in advance, storing them separately in the refrigerator to save time on serving day.
- Prep Time: 25 minutes
- Cook Time: 20-25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 205 kcal
- Sugar: 13 g
- Sodium: 93 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 0.4 g
- Protein: 5 g
- Cholesterol: 110 mg