Print

Creamy Lemon Curd Layer Cake with Fluffy Toasted Meringue

creamy lemon curd layer cake - featured image
Print Recipe

A luscious lemon curd layer cake crowned with fluffy toasted meringue, balancing tangy brightness with soft sweetness. Perfect for celebrations or cozy afternoons.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) whole milk, room temperature
  • Zest of 2 lemons
  • 1 ½ cups (375ml) lemon curd (store-bought or homemade)
  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar
  • ¼ teaspoon cream of tartar
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and lemon zest.
  5. Add flour mixture in three parts, alternating with milk, starting and ending with flour. Mix gently after each addition.
  6. Divide batter evenly between prepared pans and smooth tops. Bake 28-32 minutes or until a toothpick inserted in center comes out clean.
  7. Cool cakes in pans for 10 minutes, then transfer to cooling racks to cool completely.
  8. Prepare toasted meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until glossy stiff peaks form. Stir in vanilla extract.
  9. Place one cake layer on serving plate. Spread about ¾ cup lemon curd evenly over top. Add second cake layer and cover entire cake with meringue, swirling with spatula.
  10. Toast meringue with kitchen torch until golden brown. Alternatively, place under low broiler for 1-2 minutes, watching closely.
  11. Chill cake for 30 minutes before slicing and serving.

Notes

Use room temperature ingredients for best results. Whip meringue in a clean, grease-free bowl. Toast meringue gently to avoid burning. Chill cake before slicing to set lemon curd and meringue. Gluten-free and vegan adaptations available.

Nutrition

Keywords: lemon curd cake, toasted meringue, layer cake, lemon dessert, easy lemon cake, fluffy meringue, homemade cake

Find it online: https://leilameals.com/creamy-lemon-curd-layer-cake-recipe-with-fluffy-toasted-meringue-tutorial/