Lemon meringue cake is a light and tangy layer cake made with soft lemon sponge, a smooth mascarpone frosting, and homemade lemon curd, finished with a fluffy toasted meringue.
Lemon meringue cake is a light, balanced layer cake made with soft sponge layers, tangy lemon curd, and a fluffy meringue topping.
I developed this recipe to keep the classic lemon meringue flavors while making the cake lighter and easier to enjoy, with a whipped mascarpone frosting instead of a heavy buttercream.
The result is a fresh lemon cake with a soft texture, bright citrus flavor, and just enough sweetness from the meringue.
Why you'll love this recipe
- Bright lemon flavor, perfectly balanced - Tangy lemon curd, soft cake layers, and a light meringue topping without being too sweet.
- Clear, reliable method - Straightforward steps with visual guidance, suitable for both beginners and experienced bakers.
- Perfect for special occasions - An elegant lemon layer cake that works just as well for birthdays as for spring and summer gatherings.
Ingredients you need
You need these ingredients to make this lemon meringue layer cake:
- Lemon cake - Eggs at room temperature, granulated sugar, vanilla extract, fresh lemon juice and zest, whipped cream (from heavy cream), cake flour, baking powder, and salt.
- Lemon curd filling - Granulated sugar, whole eggs, fresh lemon juice and zest, and unsalted butter.
- Mascarpone cream filling - Mascarpone, full-fat heavy cream, powdered sugar, and vanilla extract.
- Meringue frosting - Egg whites at room temperature, granulated sugar, and water (Italian meringue) or Swiss meringue.
Tips for this cake
- Room temperature eggs - Use eggs at room temperature so the batter whips properly and creates a light, airy cake.
- Fresh lemon only - Fresh lemon juice and zest give the best flavor in both the cake and the lemon curd. Avoid bottled juice.
- Even layers - Spread the lemon curd evenly between each layer for balanced flavor in every slice.
- Meringue timing - Prepare the Italian meringue just before assembling the cake so it stays glossy and stable.
- Chill before slicing - Refrigerate the cake for at least 1 hour after toasting the meringue to help it set cleanly.
How to Make Lemon Meringue Cake
Whip the eggs, sugar, vanilla, lemon juice, and zest on high speed until pale and doubled in volume.
Mix in the dry ingredients on medium speed just until combined, then fold in the whipped cream gently with a spatula.
Divide the batter evenly between three lined cake pans.
Bake at 320°F / 160°C for 40–45 minutes, then cool completely before unmolding.
If you want the full step-by-step, use my homemade lemon curd (you can make it 1–2 days ahead).
Whisk the eggs, sugar, lemon juice, and zest, then cook gently over a double boiler, stirring constantly until thickened.
Stir in the butter off heat until smooth, then chill completely before assembling.
For a detailed version, you can use my mascarpone frosting (make it just before assembling).
Whip the cold mascarpone, cold heavy cream, powdered sugar, and vanilla at medium speed until smooth and thick.
Stop mixing as soon as the frosting is firm and pipeable.
Chill briefly until ready to assemble the cake.
Use my Italian meringue frosting recipe for a detailed step-by-step method.
Whip the room-temperature egg whites on medium-low speed until foamy.
•Cook the sugar and water to 244°F / 118°C, then pour the hot syrup over the whites and whip on high speed until glossy, stiff peaks form and the meringue is fully cooled.
Assemble the cake layers by alternating mascarpone frosting and lemon curd, placing each layer on a cake board or turntable.
Smooth the cake with a thin coat of mascarpone cream, then cover with Italian meringue and lightly toast it with a blowtorch.
Decorate with lemon slices and chill until ready to serve.
Serving Suggestions
- Serve with fresh berries for a touch of freshness.
- Add a spoon of whipped cream for extra softness.
- Drizzle a little lemon curd for more lemon flavor.
- Finish with candied lemon slices if desired.
Storage instruction
Refrigerator: Store the lemon meringue cake in an airtight container or wrapped tightly in plastic wrap for up to 3–4 days.
Freezer: Freeze leftover cake slices in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before serving.
Recipe Variations
- Add fresh raspberries or blueberries between the layers for a fruity twist.
- Sprinkle shredded coconut over the frosting for a subtle coconut flavor.
- Swap the mascarpone cream for a light lemon frosting or a tangy cream cheese version.
- Turn this recipe into lemon meringue cupcakes using the same base and fillings.
Recipe Questions
Can I use Swiss meringue instead of Italian meringue?
Yes. Swiss meringue works well and can also be toasted for a similar finish.
How do I toast the meringue?
Use a kitchen torch to lightly brown the meringue until golden.
Can this cake be made ahead of time?
Yes. The cake layers and lemon curd can be prepared up to 2 days in advance. Assemble and add the meringue on the day of serving.
More Lemon Cake & Cupcake Recipes
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Lemon Meringue Cake
- Total Time: 0 hours
- Yield: 10 slices
Description
Delicious lemon meringue cake made with a soft sponge cake, a light mascarpone whipped cream, homemade lemon curd, and finished with an Italian meringue frosting (for a 6-inch / 15 cm cake, about 10–12 slices).
Ingredients
Lemon Cake
- 3 eggs - large at room temperature, about 190g
- 190 g (1 cup) Sugar - granulated
- 2 tsp. Vanilla extract
- 55 ml (about ¼ cup) fresh lemon juice
- 1 lemon zest - optional
- 190 ml (¾ cup) Heavy cream - full fat and cold
- 190 g (1 ½ cups) Flour - cake flour
- 7 g (1 tsp) baking powder
- 1 pinch of salt
Lemon curd
- 100 g (½ cup) Sugar - granulated
- 1-2 lemon juice - about 55 ml
- 1 lemon zest
- 2 eggs approx. 100 g
- 60 g (¼ cup) butter - unsalted
Mascarpone frosting
- 150 g (5 oz) Mascarpone cheese - cold
- 250 ml (1 cup) Heavy cream - full fat and very cold
- 2-3 tbsp. Powdered sugar
- 1 tsp. Vanilla extract
Meringue Frosting
- 2 egg whites at room temperature
- 46 g (¼ cup) Water
- 150 g (¾ cup) Sugar - granulated
Instructions
Cake batter
- Place the eggs, sugar, vanilla extract, lemon juice, and zest in the bowl of a stand mixer and beat on high speed with the whisk attachment for 5 to 7 minutes until the mixture doubles in volume.
- Meanwhile, in a medium bowl, mix and sift together the dry ingredients, cake flour, salt, and baking powder and set aside.
- In another large bowl, whip the heavy cream with an electric mixer on medium speed until stiff.
- Lower the speed of the mixer and if possible change the whisk for the paddle attachment and add the dry ingredients.
- Then add the whipped cream and gently fold with a spatula until you have a well-mixed cake batter.
- Pour the cake batter into 3 cake pans 6 inches / 15 cm in diameter, lined with parchment paper only in the bottom of the pan (if you have only one pan, bake in 3 batches).
- And bake in a preheated oven at 320°F/ 160°C for about 40 minutes. (check the baking by plunging a toothpick into the center of the cake, it should come out clean which indicates that it is well baked in the center)
- Let the cakes cool a little before gently running a knife around the edges and unmolding them.
- Then place them upside down on a wire rack to cool completely.
- Cover with plastic wrap and place the cakes in the fridge until ready to assemble.
Lemon curd filling
- Heat the eggs, sugar, lemon juice, and zest in a double boiler, stirring constantly with a whisk until the mixture thickens (about 15-20 minutes).
- Remove from heat and stir in the butter pieces with a whisk until you have a smooth cream.
- Strain the mixture through a fine sieve, then cover and place in the fridge until cool.
Mascarpone frosting
- When assembling the cake, make the mascarpone whipped cream by mixing together all the ingredients in a medium bowl, the cold mascarpone cheese, the cold heavy cream, the powdered sugar, and the vanilla extract.
- Beat with an electric whisk for about 3 minutes at medium speed until you have a firm whipped cream.
Meringue frosting
- Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and mix at slow-medium speed.
- Meanwhile, prepare the sugar syrup by mixing the sugar and water in a saucepan and heat the pan over medium heat while controlling the temperature, which should be at least 244°F/ 118°C.
- Turn down the speed of the mixer and gently pour the syrup over the frothy whites, then continue at high speed for about 10 minutes until you have a firm, shiny meringue.
Assembly
- Place the first layer of cake on a cake board placed on a turntable.
- First, apply a layer of mascarpone frosting, form a hollow to fill in the center with lemon curd, and cover again with mascarpone frosting.
- Cover with the second layer of cake and repeat the last step and finish with the third layer.
- Cover the whole cake with a thin layer of mascarpone frosting with an angled spatula.
- Decorate the whole cake with Italian meringue and then blowtorch the frosting.
- Serve immediately or keep the lemon meringue cake chilled until ready to serve.
Notes
Storage: Store the lemon meringue cake in an airtight container in the refrigerator for up to 3–4 days.
Tips:
- Weigh your ingredients with a kitchen scale for best accuracy rather than relying on cups.
- Use eggs at room temperature to help the batter whip properly and create a light sponge.
- Make the lemon curd ahead and let it cool completely before assembling the cake.
- Stop whipping the mascarpone frosting as soon as it is firm to avoid overmixing.
- Assemble and torch the meringue the same day for the best texture and appearance.
- Prep Time: 1 houre
- Cook Time: 45 minutes
- Category: cake, layer cake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 484
- Sugar: 46.9 g
- Sodium: 301.9 mg
- Fat: 22.9 g
- Carbohydrates: 62.9 g
- Protein: 8.2 g
- Cholesterol: 165.3 mg
Poiret
Hello
This recipe looks crazy, but as I wanted to decorate the cake with sugar paste I thought of making meringues that I would dry in the oven and incorporate them into the chantilly, what do you think?
Thanks
Fadela
Hello, I think the baked meringues might melt on contact with the frosting, which is far too moist.
Betsy Cooper
Hello,
I am an avid baker and wanted to try this lemon cake, but my 3 cake layers didn't rise. Any suggestions? I did beat the eggs, sugar, lemon juice and rind on high for 8-9 minutes but it didn't really double. I thought maybe I should have waited to put the lemon juice in, didn't know if that reacted with the eggs. I also noticed that your basic Molly cake used different amounts. Thanks for your help!
Fadela
Hi, while your cake has not at least doubled it's surprising, use eggs at room temperature, normally the lemon juice can't avoid doubling the eggs mixture, you really need to beat at maximum speed to incorporate as much air as possible in the eggs. Regarding the original molly cake recipe, the only difference is that here I only use the whites, you can also follow the recipe with the yolks if you wish, the cake will be just a little richer.
Nelly
Incredible, this cake was really perfect, everyone loved it, thank you so much for your recipes !