Description
Lemon Meringue Layer Cake: A Refreshing Delight
Ingredients
Scale
- For the Lemon Cake:
- 2 1/2 cups all-purpose flour: For the cake base.
- 2 1/2 teaspoons baking powder: For leavening.
- 1/2 teaspoon salt: To enhance flavor.
- 1 cup unsalted butter: Softened.
- 2 cups granulated sugar: For sweetness.
- 4 large eggs: For binding.
- 1 teaspoon vanilla extract: For flavor.
- 1 cup whole milk: For moisture.
- Zest of 2 lemons: For added flavor.
- For the Lemon Curd Filling:
- 1 cup granulated sugar: For sweetness.
- 3 large eggs: For thickening.
- 1/2 cup fresh lemon juice: About 2-3 lemons.
- 1/4 cup unsalted butter: Cut into pieces.
- Zest of 1 lemon: For extra flavor.
- For the Meringue Topping:
- 4 large egg whites: At room temperature.
- 1 cup granulated sugar: For sweetness.
- 1/4 teaspoon cream of tartar: To stabilize the meringue.
- 1 teaspoon vanilla extract: For flavor.
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat 1 cup softened unsalted butter and 2 cups granulated sugar together until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Add 4 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract and zest of 2 lemons.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with 1 cup whole milk, mixing until just combined.
- Bake: Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
- Combine Ingredients: In a medium saucepan, whisk together 1 cup granulated sugar, 3 large eggs, 1/2 cup fresh lemon juice, and zest of 1 lemon.
- Cook the Mixture: Cook over medium heat, stirring constantly until the mixture thickens and reaches a temperature of about 170°F (77°C). This should take about 8-10 minutes.
- Add Butter: Remove from heat and stir in 1/4 cup unsalted butter until melted and smooth. Transfer to a bowl, cover with plastic wrap directly on the surface, and refrigerate until chilled.
- Beat Egg Whites: In a clean mixing bowl, beat 4 large egg whites on medium speed until foamy.
- Add Cream of Tartar: Add 1/4 teaspoon cream of tartar and continue to beat until soft peaks form.
- Gradually Add Sugar: Slowly add 1 cup granulated sugar, one tablespoon at a time, while continuing to beat until stiff peaks form and the meringue is glossy. Stir in 1 teaspoon vanilla extract.
- Layer the Cakes: Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of lemon curd on top.
- Add Second Layer: Place the second cake layer on top and repeat the process with more lemon curd. Top with the final cake layer.
- Spread Meringue: Spread the meringue over the top and sides of the cake, creating peaks and swirls with a spatula.
- Broil the Meringue: Preheat your broiler. Place the cake under the broiler for 1-3 minutes until the meringue is golden brown. Watch closely to prevent burning.
- Cool Slightly: Allow the cake to cool for a few minutes before slicing.
- Enjoy: Serve and enjoy the refreshing flavors of lemon and the fluffy meringue!
Notes
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Lemon Meringue Layer Cake