If you adore the bright, tangy zing of lemon paired with the cloud-like sweetness of meringue, then this Lemon Meringue Cake Recipe is bound to sweep you off your feet. It’s a delightful fusion of moist cake layers infused with fresh lemon flavor, topped with a billowy, golden meringue that’s just waiting to be sliced into and enjoyed. Whether you’re celebrating a special occasion or just want to treat yourself to something spectacular at home, this cake balances tartness and sweetness in the most irresistible way.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this Lemon Meringue Cake Recipe. Each component plays a vital role—from the flour providing structure, to the lemon zest and juice bringing that signature citrus vibrancy, and the meringue creating the airy, sweet crown.
- 1 1/2 cups all-purpose flour: The base of our cake, giving it that perfect crumb and firmness to hold up the layers.
- 1 1/2 cups granulated sugar: Sweetness that balances the tart lemon and helps the meringue reach glossy peaks.
- 1/2 cup unsalted butter, softened: Adds richness and moisture to the cake for a tender bite.
- 1 cup milk: Creates the ideal batter consistency and keeps the cake light.
- 3 large eggs: Essential for structure and lift in the cake layers.
- 1 tablespoon lemon zest: Packs concentrated lemon flavor that boosts taste without adding acidity.
- 1/4 cup fresh lemon juice: Brings that fresh, tangy punch characteristic of this dessert.
- 1 teaspoon vanilla extract: Adds warm undertones to balance the tartness.
- 1/2 teaspoon salt: Enhances all the flavors without making the cake salty.
- 1 tablespoon cornstarch: Helps keep the cake tender by softening the gluten.
- 4 large egg whites: Whipped into meringue to top the cake with a light, airy finish.
- 1/4 teaspoon cream of tartar: Stabilizes the meringue and helps it reach stiff peaks.
- 1/2 cup granulated sugar: Gradually folded into the egg whites to create that glossy, stiff meringue.
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 pan. In a large bowl, cream together the softened butter and 1 1/2 cups of sugar until light and fluffy—this creates a lovely base texture. Beat in the eggs one at a time, then whisk in the vanilla extract, lemon zest, and fresh lemon juice for that zesty brilliance. In a separate bowl, sift together the flour, cornstarch, and salt. Gradually add the dry ingredients to the wet mixture alternately with milk, mixing gently until everything is just combined. This tender batter is the key to a moist cake that sings with lemon essence.
Step 2: Bake the Cake
Pour the batter into your prepared cake pan and pop it into the oven. Bake for about 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Once baked, remove the cake and let it cool completely so you can top it with the stunning meringue without melting it.
Step 3: Make the Meringue Topping
While the cake cools, it’s time to whip the meringue. Using a clean bowl and electric mixer, beat the egg whites with cream of tartar until frothy. Slowly add the remaining 1/2 cup sugar, continuing to whip until stiff, glossy peaks form. This fluffy meringue is the pièce de résistance for your cake, providing that luscious lightness with a slightly crisp finish once baked.
Step 4: Top and Bake the Meringue
Spread the meringue evenly over the cooled cake, making sure to seal the edges to prevent shrinking. Return the cake to the oven for 8 to 10 minutes or until the meringue is beautifully golden on top. This final bake gives your meringue that delightful toasted flavor and texture that is simply unforgettable.
How to Serve Lemon Meringue Cake Recipe
Garnishes
To make your Lemon Meringue Cake Recipe even more inviting, consider decorating with thin lemon slices, fresh mint leaves, or a light dusting of powdered sugar. These subtle touches add color and a refreshing aroma that invite everyone to dig in.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of whipped cream. For a savory contrast, try serving it alongside a simple green salad with tangy vinaigrette—perfect for a more balanced dessert experience.
Creative Ways to Present
For a stunning presentation, serve individual slices with a drizzle of homemade lemon curd or a few fresh berries on the side. Alternatively, layer the cake in a trifle dish with lemon curd and whipped cream for an elegant twist that everyone will love. The possibilities with this adaptable Lemon Meringue Cake Recipe are endless.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your Lemon Meringue Cake Recipe tightly with plastic wrap and store it in the refrigerator. It’s best enjoyed within 2 days to keep the meringue light and fluffy without becoming soggy.
Freezing
Freezing is tricky with meringue due to its delicate texture, but you can freeze the unfrosted cake layers wrapped tightly in plastic and foil for up to 3 months. When ready, thaw completely before adding fresh meringue topping for the best results.
Reheating
To bring back that freshly-baked warmth, reheat slices gently in a low oven (about 300°F) for 5-7 minutes. Avoid microwaves as they can cause the meringue to weep and lose its texture.
FAQs
Can I use bottled lemon juice for this recipe?
While fresh lemon juice provides the best vibrant flavor, you can substitute bottled lemon juice in a pinch. Just be sure it’s pure lemon juice without added sweeteners or preservatives to maintain the taste you want.
Why did my meringue weep after baking?
Weeping often happens if the meringue wasn’t sealed properly to the cake edges or if it was baked at too high a temperature. Make sure to spread the meringue all the way to the edges to lock in moisture and bake at a moderate temperature to avoid this issue.
Can I make this Lemon Meringue Cake Recipe dairy-free?
Absolutely! Substitute the butter with a dairy-free margarine and use your favorite plant-based milk. The lemon and meringue flavors will still shine through perfectly.
What’s the best way to get stiff peaks when whipping egg whites?
Ensure your bowl and beaters are clean, dry, and free of any fat. Also, adding cream of tartar stabilizes the egg whites and helps them whip up fluffy and stiff quickly.
Can I turn this into cupcakes instead of a cake?
Yes! Just divide the batter into lined cupcake tins, bake for about 18-22 minutes, and top each cupcake with meringue before briefly baking again for that gorgeous golden finish.
Final Thoughts
This Lemon Meringue Cake Recipe is a dazzling way to celebrate the bright flavors of lemon with a light, sweet meringue that’s pure magic in every bite. It’s approachable for bakers of all levels and always a crowd-pleaser. Give it a try—you might just find your new favorite dessert to make again and again.
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 combining a moist, lemon-infused cake base with a light, fluffy meringue topping. The bright citrus flavor of lemon zest and juice is perfectly balanced by the sweet, airy meringue layer, making it an irresistible treat for any occasion.
Ingredients
Cake Batter
- 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 Topping
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
- Prepare the Cake Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract, lemon zest, and lemon juice, mixing well to combine.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cornstarch, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined to keep the batter light.
- Preheat the Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
- Bake the Cake: Pour the batter evenly into the prepared cake pan. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven but leave the oven on for meringue baking.
- Make the Meringue: While the cake is baking, beat the egg whites with cream of tartar in a clean, dry bowl until soft peaks form. Gradually add the 1/2 cup granulated sugar while continuing to beat until stiff, glossy peaks form.
- Top the Cake with Meringue: Once the cake is done, immediately spread the prepared meringue evenly over the hot cake. Make sure to spread the meringue to the edges to seal the cake completely.
- Bake Meringue on Cake: Return the cake to the oven and bake for an additional 8-10 minutes or until the meringue is golden brown on top.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely before slicing. This helps the meringue to set properly. Serve and enjoy your fresh Lemon Meringue Cake!
Notes
- Use room temperature eggs and butter for better mixing and texture.
- Be careful not to overmix the batter to maintain cake tenderness.
- Ensure the bowl and beaters for meringue are clean and free of grease for best volume.
- Spread meringue promptly on hot cake to prevent shrinking.
- Store leftover cake in an airtight container at room temperature for up to 2 days due to the delicate meringue topping.
