Description
This citrusy layered cake features moist lemon sponge, rich lemon curd, a tangy cream cheese filling, and billowy Italian meringue frosting—pure elegance in every bite.
Ingredients
For the cake:
2 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
1 cup granulated sugar
Zest of 2 lemons
½ cup unsalted butter, softened
3 large eggs, room temperature
¾ cup whole milk
1 tsp vanilla extract
1 cup lemon curd
For the lemon cream filling:
8 oz cream cheese, softened
½ cup heavy cream
¼ cup powdered sugar
1 tbsp lemon juice
For the Italian meringue frosting:
4 egg whites
1 cup granulated sugar
¼ cup water
Pinch of salt
Instructions
Preheat oven to 350°F and prepare two 8-inch round cake pans.
Mix flour, baking powder, and salt. Cream butter, sugar, and lemon zest. Add eggs and vanilla.
Alternate adding dry ingredients and milk to the wet mixture. Divide into pans and bake for 22–25 mins.
Beat cream cheese, cream, sugar, and lemon juice for filling. Chill until needed.
For meringue, heat sugar and water to 240°F. Beat egg whites and salt to soft peaks. Slowly add syrup while beating to stiff, glossy peaks.
Assemble: Layer cake, spread lemon curd, add cream filling, top with second cake layer. Frost with meringue and optionally torch the top.
Notes
Torch the meringue for a golden finish.
Use store-bought lemon curd for ease.
Freeze cake layers ahead; frost when serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Italian-Inspired
