Ingredients

The following ingredients have 4 Servings
  • 1½ cups all-purpose flour (180 grams)
  • 1½ teaspoons baking powder (6 grams)
  • 1 tablespoon lemon zest (6 grams, from 1 lemon)
  • ½ teaspoon kosher salt
  • ½ cup Danish Creamery European Style Unsalted Butter (113 grams, room temperature (1 stick))
  • 1 cup granulated sugar (200 grams)
  • 2 large eggs (100 grams, room temperature)
  • 1 teaspoon pure vanilla extract (4 grams)
  • 2 tablespoons lemon juice (28 grams, about ½ lemon)
  • ½ cup buttermilk (114 grams, room temperature (see note))
  • ½ cup Danish Creamery European Style Unsalted Butter (113 grams (1 stick))
  • ½ cup fresh lemon juice (114 grams, from 4 lemons)
  • ¾ cup granulated sugar (150 grams)
  • 8 egg yolks (112 grams)
  • 8 egg whites (280 grams (about 1 cup))
  • 1 cup granulated sugar (200 grams)

Instruction

  • Preheat oven to 350·F. Grease a 9x5-inch loaf pan with butter. Add a piece of parchment paper lengthwise to help with removing the cake after baking.
  • In a medium mixing bowl, combine the flour, baking powder, zest, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until fluffy, about 2 minutes.
  • Add the eggs, one at a time, mixing on a low speed. Turn the speed up to medium-high and add in the vanilla and lemon juice.
  • Put the mixer back on low and add about ½ of the flour mixture. Then half the buttermilk. Repeat until all of the flour and buttermilk are incorporated.
  • Pour the batter into the loaf pan. Bake for approximately 50 minutes, or until a toothpick comes out clean. Allow to cool while making your lemon curd and meringue.
  • Prepare the lemon curd. In a heavy bottomed saucepan, melt the butter and lemon juice over high heat. In a separate bowl, whisk the sugar and yolks.
  • Slowly whisk together the hot lemon mixture into the egg mixture, a little at a time. Place the mixture back into the saucepan, stirring constantly. Allow to thicken for 6-8 minutes.
  • Pour the lemon curd into a glass bowl and cover with plastic wrap, pressing down to cover the entire top. Chill for 1 hour or until the cake has cooked and cooled.
  • Prepare the meringue: Using a hand mixer, whisk together the egg whites and sugar in a clean metal bowl set over a saucepan of simmering water. Whisk constantly until the mixture is warm and the sugar has fully dissolved, about 1-2 minutes.
  • Place the meringue mixture in the clean bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until light and fluffy, usually about 2 additional minutes.
  • Assemble the cake: Slice the baked and cooled cake into 3 horizontal layers. Trim the sides and top to make 3 even layers.
  • Place the bottom of the cake on a rimmed baking sheet. Top with a layer of the lemon curd. Repeat with the second layer of cake and curd. Top finally with the top layer of cake.
  • Using a rubber spatula or offset spatula, cover the entire outside of the cake in meringue. Make peaks or swirls as you go to make it extra pretty.
  • Broil in the oven or use a small hand held kitchen torch to brown the meringue until golden brown. In the oven this would be just about 1 minute, watching carefully. You can also broil just slightly and then further toast the peaks.
  • Slice and serve!