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Perfect Lemon Curd Layer Cake Recipe with Easy Toasted Meringue Frosting

lemon curd layer cake - featured image
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A bright and luscious lemon curd layer cake with fluffy cake rounds and smoky-sweet toasted meringue frosting, perfect for celebrations or midweek indulgences.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (225g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk
  • 2 tbsp fresh lemon zest
  • 3 tbsp fresh lemon juice
  • ½ cup (120ml) fresh lemon juice (for lemon curd)
  • ¾ cup (150g) granulated sugar (for lemon curd)
  • 3 large eggs (for lemon curd)
  • 6 tbsp (85g) unsalted butter, cut into pieces (for lemon curd)
  • 1 tbsp lemon zest (for lemon curd)
  • 4 large egg whites, room temperature (for meringue)
  • 1 cup (200g) granulated sugar (for meringue)
  • ¼ tsp cream of tartar
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line with parchment paper. Whisk together flour, baking powder, and salt; set aside.
  2. Beat softened butter and granulated sugar with an electric mixer on medium speed until fluffy and pale, about 3-4 minutes.
  3. Add eggs one at a time, beating well after each addition. Mix in lemon zest and lemon juice.
  4. Alternately add flour mixture and milk, starting and ending with dry ingredients. Mix on low speed just until combined; avoid overmixing.
  5. Divide batter evenly between pans and smooth tops. Bake 30-35 minutes or until toothpick comes out clean. Rotate pans halfway through baking.
  6. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  7. Make lemon curd: In a heatproof bowl over simmering water, whisk lemon juice, sugar, eggs, and lemon zest. Cook, stirring constantly, until thickened (10-12 minutes). Remove from heat and whisk in butter until smooth. Cool to room temperature.
  8. Prepare toasted meringue frosting: Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating on high until glossy and stiff peaks form (5-7 minutes). Mix in vanilla extract.
  9. Assemble cake: Place one cake layer on serving plate. Spread lemon curd over top. Add second cake layer. Cover entire cake with toasted meringue frosting.
  10. Use kitchen torch to toast meringue peaks until golden brown or place under broiler for 1-2 minutes, watching closely.
  11. Chill cake at least 30 minutes before serving to set meringue and meld flavors.

Notes

Use organic lemons for best zest flavor. Gluten-free flour blends and dairy-free substitutions like coconut oil and almond milk work well. Use pasteurized egg whites if concerned about raw eggs. Toast meringue carefully to avoid burning. Chill cake before serving for best texture.

Nutrition

Keywords: lemon curd cake, toasted meringue frosting, lemon cake, layer cake, easy lemon dessert, homemade lemon curd, summer cake, party dessert

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