Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper. - Mix the Dry Ingredients
In a bowl, whisk together the flour, baking powder, and salt. - Cream Butter and Sugar
In a large mixing bowl, beat the butter and sugar together until light and fluffy. - Add Eggs and Flavorings
Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and vanilla extract. - Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the batter, alternating with the milk and lemon juice. Mix until smooth. - Bake the Cake
Divide the batter evenly between the prepared pans. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely. - Prepare the Lemon Filling
In a saucepan, whisk together sugar and cornstarch. Add water and cook over medium heat, stirring constantly until the mixture thickens. - Temper the Egg Yolks
Beat the egg yolks in a bowl. Slowly add a few tablespoons of the hot mixture while whisking, then return everything to the saucepan. - Finish the Filling
Cook for another 2–3 minutes until thick and glossy. Stir in lemon juice, lemon zest, and butter. Let cool slightly. - Make the Meringue
In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar while beating until stiff, glossy peaks form. Mix in vanilla. - Assemble the Cake
Place one cake layer on a serving plate and spread the lemon filling evenly on top. Add the second cake layer. - Add the Meringue
Spread the meringue over the top and sides of the cake, creating decorative peaks with a spoon or spatula. - Toast the Meringue
Lightly toast the meringue using a kitchen torch or place the cake under the broiler for 1–2 minutes until golden.
Recipe Details
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 10 slices
Difficulty Level: Medium
Variations & Substitutions
- Add a thin layer of lemon curd between the cake layers for extra citrus flavor.
- Replace the sponge cake with vanilla cake layers for a slightly sweeter base.
- Fold berries like raspberries or blueberries into the filling for a fruity twist.
- Use Swiss meringue instead of classic meringue for a more stable topping.
Serving Suggestions
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