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Ingredients
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Cake
Lemon Curd
Toasted Meringue
Method
Cake
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- 3
Cream Butter and Sugar
In another bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- 4
Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract.
- 5
Combine Mixtures
Gradually add the dry mixture to the wet ingredients, alternating with milk until just combined.
- 6
Bake the Cakes
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 7
Cool the Cakes
Remove cakes from the oven and let them cool in the pans for 10 minutes. Then transfer to wire racks to cool completely.
Lemon Curd
- 8
Prepare Lemon Zest and Juice
Zest and juice the lemons, making sure to remove any seeds from the juice.
- 9
Whisk Ingredients
In a saucepan, combine lemon juice, lemon zest, sugar, and eggs. Whisk until smooth.
- 10
Cook the Curd
Cook the mixture over medium heat, stirring continuously until it thickens and coats the back of a spoon, about 10 minutes.
- 11
Add Butter
Remove from heat and stir in the unsalted butter until fully melted and incorporated. Let it cool completely.
Toasted Meringue
- 12
- 13
Add Cream of Tartar
Add the cream of tartar and continue to beat until soft peaks form.
- 14
Incorporate Sugar
Gradually add the granulated sugar while continuing to beat until stiff peaks form and the meringue is glossy.
- 15
Pipe or Spread Meringue
Spread or pipe the meringue onto the cooled cake layers or on top of the assembled cake.
- 16
Toast the Meringue
Using a kitchen torch, toast the meringue until golden brown. Alternatively, you can place it under a broiler for a few minutes, watching closely.