Imagine a sunny afternoon where the scent of freshly squeezed lemons fills the kitchen, and the anticipation of a unique dessert is almost tangible. This recipe combines the classic flavors of lemon cake and meringue into a light, ethereal creation that dazzles the eyes and delights the palate. We’ll be using a few modern techniques, including a silicone baking mat and an immersion blender, to elevate this dessert to cloud-like perfection!

Ingredients

For the Lemon Cake:

  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, at room temperature
  • 1 cup buttermilk
  • 3 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Zest of 2 lemons
  • ½ cup fresh lemon juice (about 2-3 lemons)

For the Lemon Curd:

  • 4 large eggs
  • 1 cup granulated sugar
  • ½ cup fresh lemon juice
  • Zest of 1 lemon
  • ½ cup unsalted butter, cubed

For the Meringue Topping:

  • 4 large egg whites
  • 1 cup granulated sugar
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Instructions

Preparing the Lemon Cake:

Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by lining the bottoms with parchment paper and greasing the sides with butter.

In a mixing bowl, cream the butter and sugar together using a hand mixer or a stand mixer fitted with a paddle attachment until light and fluffy. Add the eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined, then stir in the lemon zest and juice.

Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Making the Lemon Curd:

In a medium saucepan over low heat, whisk together the eggs, sugar, lemon juice, and zest until well combined. Add the cubed butter and cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 10 minutes).

Remove from heat and strain the curd through a fine-mesh sieve into a clean bowl to remove any lumps. Allow it to cool before refrigerating for at least 1 hour.

Creating the Meringue Topping:

In a clean, dry mixing bowl, combine the egg whites and cream of tartar. Using a hand mixer or stand mixer, whip the egg whites on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, continuing to whip until the meringue is glossy and stiff peaks form. Mix in the vanilla extract.

Assembling the Cake:

Once the cake layers are completely cooled, place one layer on a serving plate. Spread a generous layer of lemon curd on top. Place the second layer on top and spread more lemon curd on top of that layer.

Using a spatula, spread the meringue over the top and sides of the cake, creating peaks and swirls for a whimsical effect.

Using a kitchen torch, lightly toast the meringue until golden brown. If you don’t have a torch, you can place the cake under the broiler for a minute or two, watching closely to avoid burning.

Serving:

Slice the cake and serve it with additional lemon curd drizzled on the plate, if desired. This whimsical lemon meringue cloud cake is sure to impress your guests with its light texture and vibrant flavors. Enjoy the taste of sunshine in every bite!