Ingredients

2 1/2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup unsalted butter (softened)

2 cups granulated sugar

4 large eggs

1 tablespoon lemon zest

1/2 cup fresh lemon juice

1 cup whole milk

1 cup granulated sugar (for lemon curd)

1/4 cup cornstarch

1/4 teaspoon salt (for lemon curd)

1 cup water

3 large egg yolks (lightly beaten)

1/2 cup fresh lemon juice (for lemon curd)

2 tablespoons unsalted butter (for lemon curd)

1 tablespoon lemon zest (for lemon curd)

4 large egg whites

1/4 teaspoon cream of tartar

1 cup granulated sugar (for meringue)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.

Step 3: In a large mixing bowl, cream the softened butter and 2 cups granulated sugar together until light and fluffy.

Step 4: Beat in the eggs, lemon zest, and lemon juice until well combined.

Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.

Step 6: Divide the batter evenly among the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Step 7: To make the lemon curd, whisk together the sugar, cornstarch, and salt in a medium saucepan. Gradually add the water while whisking to combine.

Step 8: Over medium heat, bring the mixture to a boil, stirring constantly until thickened.

Step 9: Slowly add a small amount of the hot mixture to the beaten egg yolks to temper them, then whisk the egg yolk mixture back into the saucepan. Cook for an additional 2–3 minutes.

Step 10: Remove from heat and stir in the lemon juice, butter, and lemon zest. Allow the curd to cool completely.

Step 11: In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.

Step 12: Gradually add the granulated sugar for meringue, continuing to beat until stiff peaks form and the meringue is glossy.

Step 13: Place one layer of lemon cake on a serving plate. Spread a layer of lemon curd over the top. Repeat with the second layer of cake and more lemon curd. Top with the third layer of cake.

Step 14: Spread the meringue over the top and sides of the cake, creating peaks with a spatula.

Step 15: Use a kitchen torch to lightly brown the meringue, or place the cake under the broiler for a few minutes, watching closely to prevent burning.

Step 16: Allow the cake to cool slightly before slicing. Serve and enjoy.

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon extract to the batter.

If you don’t have a kitchen torch, broiling the meringue briefly works well—just keep a close eye on it.

Use room temperature eggs for better meringue volume and cake texture.

Try swapping half the all-purpose flour with cake flour for a lighter crumb.

FAQs

Can I make the lemon curd ahead of time?

Yes, lemon curd can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Bring it to room temperature before assembling the cake.

What if I don’t have fresh lemons for the juice and zest?

Fresh lemon juice and zest are best for bright flavor, but you can use bottled lemon juice and dried lemon zest in a pinch. Adjust quantities slightly to taste.