This incredible lemon meringue cake has two soft lemon cake layers, a tangy lemon curd filling, and fluffy toasted Swiss meringue on top.
If you love lemon meringue pie, wait until you try it as a cake! It’s bright, sunny, and so pretty on the table.
Tender lemon cake layers are filled with zingy lemon curd, so every bite is sweet, tart, and buttery all at once.
Then comes the fun part: a cloud of glossy meringue, swooped into waves and toasted until golden and marshmallowy.
It’s a showstopper for birthdays, Easter, or Mother’s Day, and guests can’t believe it’s homemade.
One reader, Noah, commented: “This cake is extraordinary! ★★★★★”
Love lemon desserts? Try my lemon meringue cheesecake, lemon meringue tart, and lemon tiramisu!
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Why this recipe works
- Soft Lemon Cake: Butter, oil, and buttermilk make tender layers full of fresh lemon zest.
- Tangy Curd Filling: A layer of lemon curd adds a bright, zingy burst in the middle of every slice.
- Stable Swiss Meringue: Heating the egg whites and sugar makes a glossy meringue that holds its swirls for hours.
- Toasted Finish: A kitchen torch turns the meringue golden and marshmallowy, just like the pie.
- Small and Pretty: Two 6-inch layers make a tall cake that’s perfect for a small celebration.
Ingredients
Before starting, measure and prepare your ingredients so the baking process goes smoothly. You can find the exact measurements in the recipe card at the bottom of this post.
The lemon cake
Unsalted Butter: Softened so it creams smoothly. If using salted butter, remove the salt from the recipe.
Granulated Sugar: Sweetens the cake and helps it rise. Caster sugar works great too.
Lemon Zest: Packs the cake with fresh lemon flavor. Zest only the yellow part, not the bitter white pith.
Vanilla Extract: Rounds out the lemon. For even more flavor, use vanilla bean extract.
Kosher Salt: Balances the sweetness.
Eggs: Large and at room temperature, so they blend evenly into the batter.
Vegetable Oil: Keeps the layers soft and moist, even when chilled. Light olive oil works too.
Buttermilk: Adds moisture and a gentle tang that pairs beautifully with lemon.
All-Purpose Flour: Gives the cake structure. Spoon it into your measuring cup and level it off, or, even better, use a kitchen scale to weigh it.
Baking Powder and Baking Soda: Help the layers rise light and even.
The Swiss meringue
Egg Whites: At room temperature, with no trace of yolk, so they whip up tall.
Granulated Sugar: Dissolves into the whites to make a glossy, stable meringue.
Cream of Tartar: Helps the meringue whip up and stay stable.
Kosher Salt and Vanilla Bean Paste: Balance the sweetness and add flavor.
The filling
Lemon Curd: Tangy and smooth. Use my homemade lemon curd from my lemon meringue cookies, or a thick store-bought curd.
Step by Step Instructions
Make the lemon curd
1. Lemon Curd: Make the lemon curd and chill it completely in the fridge, at least 2 hours.
Bake the lemon cake
2. Prep: Preheat your oven to 180°C (350°F) and line two 6-inch cake pans with parchment paper.
3. Cream: In a large mixing bowl, beat the softened butter, sugar, salt, vanilla, and lemon zest with an electric hand mixer for about 3 minutes, until light and creamy.
4. Eggs: Add the eggs and mix until fully combined.
5. Oil and Buttermilk: With the mixer running, slowly pour in the oil, then add the buttermilk and mix until smooth.
6. Half the Flour: Add half of the flour with the baking powder and baking soda, and mix until almost combined.
7. Remaining Flour: Add the rest of the flour and fold with a spatula just until no flour is visible.
8. Bake: Divide the batter between the pans and bake for 25 to 30 minutes, until a toothpick comes out clean. Cake strips help the layers bake flat.
9. Cool and Release: Cool the layers completely, run a thin knife around the edges, and turn them out onto a wire rack.
Make the Swiss meringue
10. Heat: In a heatproof bowl over simmering water, whisk the egg whites, sugar, and salt until the mixture reaches 71°C (160°F) and feels smooth, not grainy.
11. Whip: Move the mixture to a stand mixer, add the cream of tartar and vanilla, and whip on high for 5 to 7 minutes, until stiff, glossy, and cool.
Assemble the cake
12. Anchor: Pipe a dot of meringue on your cake plate and place the first layer on top.
13. Dam and Fill: Pipe a ring of meringue around the edge, then fill the center with 3 to 4 tablespoons of lemon curd.
14. Stack and Frost: Add the second layer and cover the whole cake with meringue, swooping it into waves with an offset spatula.
15. Toast: Toast the meringue with a kitchen torch just before serving.
Expert Tips
- Room Temperature Ingredients: They blend into a smooth batter and bake into an even crumb.
- Grease-Free Bowl: Wipe the bowl and whisk with lemon juice so the meringue whips up tall.
- Dissolve the Sugar: Rub a little meringue between your fingers. If it feels gritty, keep heating.
- Don’t Overfill: 3 to 4 tablespoons of curd is plenty, or the layers can slide.
- Toast Just Before Serving: The meringue looks its best right after torching.
Troubleshooting
Why is my meringue weeping?
The sugar didn’t fully dissolve, or the cake sat in a humid fridge. Heat the whites to 71°C (160°F), and torch and serve on the same day.
Why won’t my meringue whip up?
There was a trace of yolk or grease in the bowl. Use a spotless bowl and separate the eggs carefully.
Why is the curd leaking out?
The curd was too thin or warm, or the ring of meringue was too small. Chill the curd well and pipe a sturdy dam.
Frequently Asked Questions
Yes. Choose a thick curd you already like, since some brands are very sweet. Homemade curd has a brighter, tangier flavor.
Yes. Place the cake under a hot broiler for 1 to 2 minutes, watching closely, to brown the top. The sides won’t brown, but it will still look beautiful. You can also serve it untoasted.
Swiss meringue holds its shape for several hours at room temperature. For the best look, toast it within a few hours of serving.
Heating the egg whites and sugar together dissolves the sugar and makes the meringue safe to eat. It whips up silky, glossy, and very stable.
Storing
Store the cake in the fridge for up to 3 days. Let slices sit at room temperature for 20 minutes before serving so the cake softens.
Freezing
Whole cake: Freeze the filled, unfrosted cake wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge, then add the meringue and toast.
Cake slices: Freeze slices in an airtight container for up to 1 month. The meringue softens slightly but still tastes great. Thaw in the fridge.
Make It Ahead Of Time
Make the Curd Early
The lemon curd keeps in the fridge for up to 1 week.
Bake the Layers a Day Ahead
Wrap the cooled layers and keep them at room temperature for up to 1 day. Make the meringue and assemble on the day you serve.
Substitutions
Dairy-free: Use plant-based butter, and mix ½ cup of oat milk with 1½ teaspoons of lemon juice instead of the buttermilk.
Gluten-free: Use a 1:1 gluten-free flour blend.
Buttermilk: Mix ½ cup of milk with 1½ teaspoons of lemon juice and let it sit for 5 minutes.
Variations
Lemon Buttercream: Frost with lemon buttercream under the meringue for an extra rich cake.
Berries: Add fresh raspberries or blueberries on top of the curd.
Lemon Syrup: Brush the warm layers with a quick lemon syrup for even more lemon flavor.
Extra Lemony: Add ½ teaspoon of lemon extract to the batter for an even stronger lemon flavor.
Serving Tips
Clean Slices: Dip a sharp knife in hot water and wipe it dry between cuts.
Serve It With: Fresh berries and a cup of tea or coffee.
How to Scale This Recipe for Different Pans
Multiply all the cake, meringue, and curd ingredients by the amount below.
- Three 6-Inch Pans: 1.5x, for a taller cake. Bake for 22 to 26 minutes.
- Two 8-Inch Pans: 1.5x. Bake for 25 to 30 minutes.
- Two 9-Inch Pans: 2x. Bake for 28 to 32 minutes.
- Cupcakes: As written, for about 14 cupcakes. Bake for 18 to 20 minutes, then fill with curd and top with meringue.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- 6 inch cake pan set
- Rubber spatula
- Saucepan
- Cake scraper
- Rotating cake turntable
- Pastry bag
- Cake strips
More Lemon Desserts
Can’t get enough lemon? Try my lemon curd cake, Italian lemon cake, and lemon pound cake!
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📖 Recipe
Lemon Meringue Cake
Ingredients
The lemon cake
- ⅔ cup Butter unsalted, room temperature
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- 1 ½ teaspoon Lemon zest
- 1 ¼ cups Granulated sugar
- 2 Eggs
- ½ cup Buttermilk
- ¼ cup Vegetable oil
- 1 ⅔ cups Flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
The Swiss meringue
- 4 Egg whites
- ¾ cup Granulated sugar
- ½ teaspoon Kosher salt
- ½ teaspoon Cream of tartar
- ½ teaspoon Vanilla bean paste optional
The filling
- ⅓ cup Lemon curd Use my recipe for lemon curd from my lemon meringue cookies
Instructions
Make the lemon curd
- Lemon Curd: Make the lemon curd and chill it completely, at least 2 hours.
Bake the lemon cake
- Prep: Preheat your oven to 180°C (350°F) and line two 6-inch cake pans with parchment paper.
- Cream: Beat the softened butter, sugar, salt, vanilla, and lemon zest for about 3 minutes, until light and creamy.
- Eggs: Add the eggs and mix until combined.
- Oil and Buttermilk: Slowly pour in the oil while mixing, then add the buttermilk and mix until smooth.
- Flour: Add half of the flour with the baking powder and baking soda, mix until almost combined, then fold in the rest of the flour.
- Bake: Divide between the pans and bake for 25 to 30 minutes, until a toothpick comes out clean.
- Cool and Release: Cool completely, run a knife around the edges, and turn out onto a wire rack.
Make the Swiss meringue
- Heat: Whisk the egg whites, sugar, and salt over simmering water until 71°C (160°F) and smooth, not grainy.
- Whip: Add the cream of tartar and vanilla and whip on high for 5 to 7 minutes, until stiff, glossy, and cool.
Assemble the cake
- Dam and Fill: Place the first layer on a dot of meringue, pipe a meringue ring around the edge, and fill with 3 to 4 tablespoons of lemon curd.
- Stack and Frost: Add the second layer and cover the cake with meringue, swooping it into waves.
- Toast: Toast with a kitchen torch just before serving.
Notes
- Room Temperature: Use room temperature butter, eggs, and buttermilk.
- Measure the Flour: Spoon and level it, or weigh it.
- Lemon Curd: Homemade or a thick store-bought curd.
- Grease-Free Bowl: Wipe the bowl with lemon juice so the meringue whips up.
- Dissolve the Sugar: Heat the whites to 71°C (160°F) until smooth.
- Don't Overfill: 3 to 4 tablespoons of curd per layer.
- No Torch: Broil for 1 to 2 minutes, watching closely.
- Make Ahead: Curd up to 1 week, layers 1 day ahead. Make the meringue on the day.
- Other Pans: 1.5x for two 8-inch pans, 2x for two 9-inch pans.
- Storage: Fridge up to 3 days.
Noah says
This cake is extraordinary!