This Lemon Meringue Cake is bright, fresh, and sure to impress. Layers of lemon poppy seed cake are filled with vibrant lemon curd and finished with a light toasted meringue frosting. A new layer cake recipe from contributor Tessa Huff.
Whether you’re enjoying an early spring or still enduring a long winter, this sunny cake brings a burst of fresh citrus to the table. Winter citrus are plentiful now, and Meyer lemons—sweet and juicy—work especially well. Their subtle sweetness and bright aroma lift the cake, giving it a lively lemon character that feels both elegant and comforting.
Growing up, many of us encountered artificial-tasting lemon desserts and overly spongy store-bought meringue, which can be off-putting. Baking from scratch changes everything: fresh lemon zest and juice transform the flavor, and a properly made meringue becomes glossy and delicate. Inspired by classic lemon meringue pie, this recipe captures those elements in a layer cake—tender lemon poppy seed layers, bright curd, and a lightly toasted meringue topping.
The cake itself is light and tender. Using neutral oil keeps the crumb airy rather than dense, while buttermilk, cardamom, and lemon zest add depth and texture alongside the poppy seeds. The lemon curd is fresh and tangy, and the meringue icing is lightly sweet—perfectly balanced to let the lemon shine. A quick torching gives the meringue an attractive toasted finish and adds a hint of caramelized flavor.
LEMON MERINGUE CAKE
a recipe by Tessa Huff
For the Lemon Poppy Seed Cake:
1 3/4 cup sugar
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons poppy seed
1/2 teaspoon cardamom (optional)
2 eggs
1 cup buttermilk
1/2 cup grapeseed or canola oil
1 teaspoon vanilla extract
zest of 1 lemon
3/4 cup boiling water
- Preheat the oven to 350°F (175°C). Grease and flour three 6″ round cake pans and set aside.
- In a large bowl, whisk together the sugar, cake flour, baking powder, baking soda, salt, poppy seeds, and cardamom.
- In a separate bowl or measuring cup, whisk the eggs, buttermilk, oil, vanilla, and lemon zest until combined.
- Pour the wet ingredients into the dry and stir gently until just combined.
- Stir in the boiling water until incorporated. The batter will be thin.
- Divide the batter evenly among the prepared pans. Bake 25–28 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10–15 minutes before removing from the pans.
For the Lemon Curd:
1/4 cup + 1 tablespoon lemon juice
zest of 1/2 lemon
3 egg yolks
1/2 cup + 2 tablespoons sugar
4 tablespoons butter, diced
Combine the lemon juice, zest, egg yolks, and sugar in a medium saucepan and stir to combine. Heat over medium, stirring constantly, until the mixture thickens and coats the back of a spoon, about 6–8 minutes. Remove from heat, stir in the butter until smooth, then strain into a heat-proof container. Discard the zest. Press plastic wrap directly onto the surface to prevent a skin from forming and refrigerate until cool and set.
For the Meringue Icing:
3 large egg whites
3/4 cup granulated sugar
pinch of salt
1/2 teaspoon vanilla extract
Kitchen torch (for toasting)
Place the egg whites and sugar in a heatproof mixing bowl and whisk briefly to combine. Set the bowl over a saucepan of simmering water (double boiler) and whisk constantly until the sugar has dissolved and the mixture is warm to the touch. Transfer the bowl to a mixer fitted with the whisk attachment and beat on high until glossy, medium-stiff peaks form. Add the salt and vanilla and mix to combine. Use the meringue immediately to frost the cake.
Notes
If you prefer a barrier to hold the lemon curd between layers, use a plain vanilla buttercream to create a dam before adding curd. For more filling, double the lemon curd recipe. An offset spatula helps create a rustic meringue finish. When toasting the meringue with a kitchen torch, hold the flame 6–8 inches away and sweep continuously—do not linger in one spot to avoid burning.
YOU MAY ALSO ENJOY:
Lemon Blueberry Cake
Lemon Blueberry Cupcakes
Candied Lemon Bundt Cake
Lemon Poppy Seed Donuts
Lemon Slice Cake Toppers