• 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!