This lemon meringue cake is made with two layers of soft lemon cake filled with lemon curd and topped with toasted Swiss meringue.
This lemon meringue cake is perfect for lemon meringue dessert lovers. The cake itself is light, fluffy, and incredibly moist, with just the right amount of lemon zest and juice to give it a fresh, citrusy taste.
Between the two layers is a smooth, creamy lemon curd that adds a tangy contrast and melts perfectly into each bite.
On top, the cake is finished with a thick swirl of Swiss meringue that is soft, airy, and lightly toasted for a golden, marshmallow-like finish.
The combination of tender cake, silky curd, and fluffy meringue makes every bite light, balanced, and full of flavor.
It’s like lemon meringue pie turned into a soft, beautiful cake, perfect for spring, summer, or any time you want a dessert that’s both pretty and refreshing.
For more lemon meringue desserts, check out my lemon meringue cheesecake, lemon meringue cookies, and lemon meringue tart.
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Why this recipe works
- Lemon curd filling- the center of the cake is filled with smooth, tangy lemon curd that adds a fresh, zesty flavor and balances the sweetness perfectly. You can use homemade or store bought!
- Soft lemon cake- the cake layers are light, fluffy, and super moist, with just the right amount of lemon flavor in every bite.
- Lemon meringue pie in cake form- this cake takes all the classic flavors of lemon meringue pie and turns them into a beautiful layered cake that’s fun to slice and serve.
- Toasted Swiss meringue- the cake is topped with a cloud of fluffy Swiss meringue that’s lightly toasted for a golden, marshmallow-like finish.
- Incredibly delicious- every bite is the perfect mix of sweet, tangy, soft, and creamy. It’s a total crowd-pleaser and impossible to resist.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this cake.
Eggs- you will need large eggs for this recipe. Make sure that your eggs are at room temperature.
Lemon juice- use fresh lemon juice for the lemon curd. Fresh lemon will yield the best results. I don't recommend using store-bought lemon juice.
Lemon zest- I recommend zesting the lemon first and then juicing it.
Flour– i used all-purpose flour for this recipe. Cake flour will work great as well.
Baking soda and baking powder- baking soda and baking powder allow the cake to rise. Make sure they aren't expired.
Granulated sugar– I like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Vegetable oil – I used vegetable oil for this recipe. Canola oil works great for this recipe.
Vanilla extract- you can use vanilla bean extract or pure vanilla extract for better flavor.
Buttermilk– gives the cake extra moisture. You can make your own buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
For the Swiss meringue
Egg whites- the base of the meringue. When whipped, they create a light, fluffy texture. Make sure no yolk gets in for the best results.
Granulated sugar- sweetens the meringue and helps it become glossy and stable. It dissolves when gently heated with the egg whites.
Cream of tartar or lemon juice- helps stabilize the egg whites and keeps the meringue from collapsing.
Vanilla bean paste or vanilla bean (optional)- adds a natural, rich vanilla flavor with beautiful specks throughout the meringue. A small amount goes a long way.
Instructions
Start by making the lemon curd from my lemon meringue cookies recipe. Let it cool completely in the fridge.
Make the lemon cake layers
Preheat oven to 180c°C (350°F) and prepare 2 6-inch baking pans with parchment paper.
In a large mixing bowl, add the softened butter, vanilla extract, granulated sugar, kosher salt, and lemon zest. Mix with an electric hand mixer until creamy and smooth for about 3 minutes.
Add the eggs and mix until they are well incorporated.
Gradually, while mixing, add the oil and pour it slowly until the mixture is homogenous, then add the buttermilk and mix until well combined.
Add ½ of the flour, baking powder, and baking soda, and mix until almost combined.
Then, add the other half of the flour and finish mixing with a rubber spatula until just combined and there are no lumps of flour visible.
Divide the mixture into 2 6-inch baking pans. I suggest using cake strips for even baking. Bake in a 180°C (350°F) preheated oven for about 25-30 minutes or until a toothpick comes out clean with a few moist crumbs.
Allow the cake layers to cool completely. Run a butter knife or a thin spatula around the edges of the cake to release it from the sides of the pan.
Invert and Tap: Place a wire rack or plate over the pan, hold them firmly, and flip to invert the pan. Lift Gently: Carefully lift one side of the pan, then remove it completely to slide your cake onto the surface.
Make the Swiss meringue
Start by combining egg whites, salt, and sugar in a heatproof bowl. Place the bowl over a pot of simmering water, creating a double boiler.
Whisk the mixture constantly while heating until it reaches 160°F (71°C) or feels smooth and not grainy when rubbed between your fingers.
Once the desired temperature is reached, remove the bowl from heat and transfer the mixture to a stand mixer fitted with a whisk attachment.
Add the cream of tartar, vanilla bean extract, and beat on high speed for about 5-7 minutes, or until stiff, glossy peaks form and the meringue has cooled to room temperature.
Assembly
Pipe a small dollop of the frosting on the surface that you will frost. Lay the first cake layer over the frosting dot.
Pipe a circle around the edges of the cake using the meringue. Then fill the circle with 3-4 tablespoons of the lemon curd and smooth it out.
Top with the second cake layer and frost the cake with the meringue. Make a wave pattern using an offset spatula.
Carefully toast the meringue with a kitchen torch. I recommend doing this just before serving this cake. Serve and enjoy!
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overfill with curd. Add a thin, even layer of lemon curd between the cakes to avoid it spilling out the sides.
- Zest your lemons carefully. When zesting the lemons, avoid the bitter white pith beneath the skin. Use a microplane or fine grater to get the most aromatic zest possible.
- Constantly whisk while making the curd! It is really important if you want to get a smooth and silky curd.
- For the Swiss meringue, make sure your bowl is grease-free. Even a little fat can stop meringue from whipping. Avoid egg yolks in the whites, and for extra insurance, wipe your bowl with a bit of lemon juice before whipping.
- Don't let the lemon curd come to a boil! This will cook the eggs and leave you with scrambled eggs. Make sure that the lemon curd mixture cooks over medium-low heat.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the cake batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Test for doneness carefully. Insert a toothpick into the center, it should come out clean or with just a few crumbs attached when done.
- Cool cake layers completely. Warm cake will melt the curd and meringue, so let the layers cool fully before filling.
Faq's
The secret to perfect meringue is using clean, grease-free tools and whipping egg whites at room temperature to stiff peaks. A pinch of acid, like lemon juice or cream of tartar, helps stabilize it.
Meringue can stay stable for a few hours at room temperature, especially if it's baked or toasted.
Swiss meringue and Italian meringue are more stable than French meringue and can hold their shape for up to 1–2 days if stored in a cool, dry place. For best results, serve soon after making or toasting.
To make meringue fluffy, use room temperature egg whites, a clean, grease-free bowl, and add a pinch of cream of tartar. Whip until stiff, glossy peaks form, but don’t over-whip.
Storing
This cake will last up to 4 in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out.
Freezing
For individual slices, wrap each piece tightly in plastic wrap, then place them in a freezer-safe container or bag. This method is great for easy portion control.
To freeze the entire cake, first place it in the freezer uncovered for about an hour to firm up the frosting. Then, wrap the cake securely in plastic wrap, followed by a layer of aluminum foil.
This double-wrapping helps prevent freezer burn and keeps the cake fresh. Whether you're freezing slices or the whole cake, make sure to label it with the date.
When properly stored, your cake can stay fresh in the freezer for up to three months. To thaw, transfer it from the freezer to the fridge and let it thaw overnight.
Making ahead of time
You can make this cake ahead by freezing the cake layers ahead of time. Wrap each cake layer with a few layers of plastic wrap and freeze for up to 2 months.
Thaw at room temperature for 1-2 hours or in the fridge overnight.
When you are ready to frost and assemble the cake, make the lemon curd, let it chill, make the meringue, and assemble the cake!
Substitutions
Dairy-free- to make this cake dairy-free, replace the buttermilk with almond milk and the butter with vegan butter. The meringue is dairy-free.
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Variations
Lemon curd- if you don't want to make your own homemade lemon curd, you can use store-bought lemon curd.
Lemon extract- if you love an extra lemony taste, add a little lemon extract or an extra teaspoon of zest to the cake batter.
Serving Tips
Serve chilled or at room temperature- chilled gives a firmer texture, while room temperature makes the flavors more vibrant.
Use a hot knife for clean slices- dip the knife in hot water, wipe it dry, and slice for neat, smooth cuts.
Garnish with lemon zest or slices- add a pop of color and a fresh look with thin lemon slices or a sprinkle of zest on top.
Add berries on the side- fresh raspberries or blueberries pair perfectly with the lemon flavor.
Torch the meringue just before serving- for that golden finish and light toasted flavor, torch the meringue right before bringing it to the table.
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
Lemon Curd Cake- This lemon curd cake is made with 3 layers of moist lemon cake, filled with lemon curd, and frosted with lemon cream cheese frosting.
Italian Lemon Cake- This moist and tender Italian lemon cake comes together in one bowl and is made with olive oil, and sour cream, which creates a soft crumb.
Lemon Cream Cheese Bundt Cake- This lemon cream cheese bundt cake is full of lemon flavor from fresh lemons and is dense, velvety, and topped with a cream cheese glaze.
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If you liked this recipe
📖 Recipe
Lemon Meringue Cake
Ingredients
For 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
For 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
Filling
- ⅓ cup Lemon curd Use my recipe for lemon curd from my lemon meringue cookies
Instructions
- Start by making the lemon curd from my lemon meringue cookies recipe. Let it cool completely in the fridge.
Make the lemon cake layers
- Preheat oven to 180c°C (350°F) and prepare 2 6-inch baking pans with parchment paper.
- In a large mixing bowl, add the softened butter, vanilla extract, granulated sugar, kosher salt, and lemon zest. Mix with an electric hand mixer until creamy and smooth for about 3 minutes.
- Add the eggs and mix until they are well incorporated.
- Gradually, while mixing, add the oil and pour it slowly until the mixture is homogenous, then add the buttermilk and mix until well combined.
- Add ½ of the flour, baking powder, and baking soda, and mix until almost combined.
- Then, add the other half of the flour and finish mixing with a rubber spatula until just combined and there are no lumps of flour visible.
- Divide the mixture into 2 6-inch baking pans. I suggest using cake strips for even baking. Bake in a 180°C (350°F) preheated oven for about 25-30 minutes or until a toothpick comes out clean with a few moist crumbs.
- Allow the cake layers to cool completely. Run a butter knife or a thin spatula around the edges of the cake to release it from the sides of the pan.
- Invert and Tap: Place a wire rack or plate over the pan, hold them firmly, and flip to invert the pan. Lift Gently: Carefully lift one side of the pan, then remove it completely to slide your cake onto the surface.
Make the Swiss meringue
- Start by combining egg whites, salt, and sugar in a heatproof bowl. Place the bowl over a pot of simmering water, creating a double boiler.
- Whisk the mixture constantly while heating until it reaches 160°F (71°C) or feels smooth and not grainy when rubbed between your fingers.
- Once the desired temperature is reached, remove the bowl from heat and transfer the mixture to a stand mixer fitted with a whisk attachment.
- Add the cream of tartar, vanilla bean extract, and beat on high speed for about 5-7 minutes, or until stiff, glossy peaks form and the meringue has cooled to room temperature.
Assembly
- Pipe a small dollop of the frosting on the surface that you will frost. Lay the first cake layer over the frosting dot.
- Pipe a circle around the edges of the cake using the meringue. Then fill the circle with 3-4 tablespoons of the lemon curd and smooth it out.
- Top with the second cake layer and frost the cake with the meringue. Make a wave pattern using an offset spatula.
- Carefully toast the meringue with a kitchen torch. I recommend doing this just before serving this cake. Serve and enjoy!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overfill with curd. Add a thin, even layer of lemon curd between the cakes to avoid it spilling out the sides.
- Zest your lemons carefully. When zesting the lemons, avoid the bitter white pith beneath the skin. Use a microplane or fine grater to get the most aromatic zest possible.
- Constantly whisk while making the curd! It is really important if you want to get a smooth and silky curd.
- For the Swiss meringue, make sure your bowl is grease-free. Even a little fat can stop meringue from whipping. Avoid egg yolks in the whites, and for extra insurance, wipe your bowl with a bit of lemon juice before whipping.
- Don't let the lemon curd come to a boil! This will cook the eggs and leave you with scrambled eggs. Make sure that the lemon curd mixture cooks over medium-low heat.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the cake batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Test for doneness carefully. Insert a toothpick into the center, it should come out clean or with just a few crumbs attached when done.
- Cool cake layers completely. Warm cake will melt the curd and meringue, so let the layers cool fully before filling.
Noah
This cake is extraordinary!