Easily make this fresh and bold Lemon Meringue Cake recipe for springtime. It features my best vanilla cake, Homemade Lemon Curd & Meringue Frosting!
- 5 large egg whites , at room temperature
- 1 whole egg , at room temperature
- 1 cup (8 fl oz/240 ml) whole milk
- 2 ¼ teaspoons pure vanilla extract
- 3 cups (15 oz/426 g) cake flour , sifted
- 2 cups (16 oz/450 g) granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (6 oz/170 g) butter , cold
- 1 recipe Lemon Curd
- 3 large egg whites
- ¾ cup (6 oz/170 g) granulated sugar
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
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Preheat the oven to 350℉ (180℃). Butter and line two (6-inch) cake pans.
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In a large jug whisk together the egg whites, whole egg, milk, and the vanilla extract. Set aside.
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In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, baking powder and salt together on low speed for 1 minute. (You can also do it by hand)
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Add the cold butter and continue to mix on low until the mixture is a fine crumbly texture.
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Add the wet into your dry ingredients in 2 separate batches making sure to scrape the sides and bottom before and after each batch. Mix until well combined. Divide the batter evenly into the prepared pans.
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Bake for 25-30 minutes. Once baked, let the cake cool on racks for 20 minutes before removing them from the tins.
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Slice the cakes in 2 to create 4 layers. Generously spread the lemon curd between the layers of the cake.
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In a large heat proof bowl combine the egg whites and sugar. Place the bowl over a bain marie on medium low and heat the egg white mixture until the sugar dissolves and it is warm to the touch, about 3 minutes.
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Carefully transfer the bowl back to the mixer. With the whisk attachment, beat the egg whites on high to stiff peaks, about 3 minutes. Add in the salt and vanilla and mix until combined.
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Using a palette knife, spread the meringue frosting all over the cake. Take a kitchen torch and toast the outside of the cake.
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Slice the cake and enjoy! Store the leftover cake covered at room temperature for up to 3 days.
Watch the Recipe Video!
You can also start with THREE 6-inch pans to get three layers. Bake them for about 20-25 minutes or until it's firm to touch, no wetness on top and an inserted cake tester comes out of the cake center clean . Once the cakes have cooled, spread lemon curd in between. No need to slice each layer into halves.