Heavenly Lemon Meringue Angel Cake Recipe

Lemon Meringue Angel Cake is a showstopper dessert that layers feather-light angel food cake, tangy homemade lemon curd, and fluffy, toasted meringue. This cake offers the best of both lemon meringue pie and classic angel food cake, but with a modern approach: it’s lower in fat, naturally airy, and has a real citrus punch.

Unlike many recipes, this guide covers all key baking techniques—like how to whip perfect meringue, how to avoid a rubbery cake, and shortcuts if you’re pressed for time. It’s a celebratory centerpiece, but easy enough for any enthusiastic baker to master.

Ingredients Checklist

Before you begin, gather all your ingredients and tools. Using room temperature eggs and freshly squeezed lemon juice is essential for optimal texture and flavor.

• For the Angel Food Cake:

  • Cake flour, 1¼ cups (155g), sifted
    For a fine crumb and lift

  • Granulated sugar, 1¾ cups (350g), divided
    Adds sweetness and structure

  • Fine salt, ¼ teaspoon
    Balances flavors

  • Large egg whites, 1½ cups (about 10–12), at room temperature
    Can use pasteurized egg whites in a carton for ease

  • Cream of tartar, 1 teaspoon
    Stabilizes egg whites

  • Pure vanilla extract, 1 teaspoon
    For aroma

  • Pure lemon extract, 1 teaspoon
    Heightens lemon flavor

  • Lemon zest, from 1 lemon (optional for extra citrus notes)

• For the Lemon Curd:

  • Large eggs, 3
    Thicken and provide richness

  • Granulated sugar, ¾ cup (150g)

  • Fresh lemon juice, ½ cup (120ml)

  • Lemon zest, from 1 lemon

  • Unsalted butter, 4 tablespoons (60g), cut into cubes

• For the Meringue Topping:

  • Large egg whites, 4, at room temperature
    Leftover from making lemon curd

  • Granulated sugar, 1 cup (200g)

  • Cream of tartar, ⅛ teaspoon
    Ensures stable peaks

  • Pure vanilla extract, ¼ teaspoon

  • Lemon zest or lemon extract, ¼ teaspoon (optional)

Equipment:

• Stand mixer or hand mixer with whisk attachment

• Large mixing bowls (grease-free for egg whites)

• Sifter or fine mesh sieve

• 10-inch tube (angel food) pan, ungreased

• Saucepan, whisk, and spatula

• Microplane or citrus zester

• Kitchen torch or broiler for toasting meringue

• Serrated knife

Step-by-Step Instructions

Getting each layer right is key to a beautiful and delicious cake. Here’s a thorough breakdown to make the process foolproof.

Start with a 25 word intro:
Making a Lemon Meringue Angel Cake requires careful folding, gentle baking, and the right sequence of steps. Follow each point for a light, layered result.

• Prepare the Angel Food Cake:

  • Preheat oven to 350°F (175°C) and ensure your tube pan is clean, dry, and ungreased.

  • Sift cake flour with half of the sugar (⅞ cup/175g) and salt three times to aerate and lighten the flour.

  • In a large grease-free bowl, beat egg whites with cream of tartar on medium speed until soft peaks form.

  • Gradually add remaining sugar (⅞ cup/175g), 2 tablespoons at a time, beating until stiff, glossy peaks form. Avoid overbeating, which causes dry meringue.

  • Beat in vanilla and lemon extracts and lemon zest if using.

  • Sift flour mixture in three parts over the meringue, gently folding with a large spatula after each addition until just incorporated. Don’t deflate the batter.

  • Spoon into the tube pan, smoothing the top. Run a knife through the batter to remove air pockets.

  • Bake 35–40 minutes, until the cake springs back when lightly touched and a skewer comes out clean.

  • Immediately invert the pan over a bottle or funnel to cool completely, 1–2 hours. Do not remove until fully cooled.

  • Run a knife around edges to release, then unmold gently.

• Make the Lemon Curd:

  • In a saucepan, whisk eggs, sugar, lemon juice, and zest until combined.

  • Place over medium-low heat, stirring constantly with a silicone spatula, until the mixture thickens and coats the spatula (about 8–10 minutes).

  • Remove from heat, whisk in butter cubes until smooth.

  • Strain through a sieve for a silky finish.

  • Cool to room temperature, then refrigerate until set (at least 1 hour).

• Prepare the Meringue Topping:

  • In a very clean bowl, beat egg whites and cream of tartar until foamy.

  • Gradually add sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.

  • Beat in vanilla and lemon extract (if using).

• Assemble the Cake:

  • Slice completely cooled cake horizontally into two layers using a serrated knife.

  • Place the bottom layer on your serving plate. Spread a thick layer of lemon curd over it, keeping a half-inch border to avoid overflow.

  • Place the top cake layer over the curd.

  • Heap the meringue over the entire cake, swirling with a spatula for texture.

  • Brown the meringue evenly using a kitchen torch, or place under a broiler (watching closely!) until golden.

Tips for Perfect Results

A few expert guidelines make all the difference in getting the texture and flavor just right.

• Use Spotless Equipment:
  Any grease or yolk in your egg whites will prevent full volume.

• Room Temperature Egg Whites:
  They whip higher and more easily.

• Do Not Grease the Pan:
  The batter needs to cling to the sides for maximum rise.

• Fold Gently:
  Overmixing deflates air, resulting in a dense cake.

• Curd Thickness:
  Cook lemon curd low and slow, and always strain for smoothness.

• Avoid Weeping Meringue:
  Spread meringue on the cake while the curd is cold and the cake is cool, then brown just before serving.

• Convenience Swap:
  Store-bought lemon curd and egg whites from a carton (check label for suitability for meringue) work well if time is short.

Serving Suggestions

Lemon Meringue Angel Cake shines as a special occasion dessert, but also works for lighter celebrations. Here’s how to make it even more impressive.

• Slice with a Serrated Knife:
  Use a gentle sawing motion for clean pieces.

• Garnish:
  Decorate with extra lemon zest, thin lemon slices, or fresh berries for a pop of color and flavor.

• Pairings:
  Serve with unsweetened whipped cream, lemon sorbet, or a fresh berry compote.

• Presentation:
  Serve chilled or at cool room temperature for best texture; it also looks beautiful on a pedestal cake stand.

Final Thoughts

Lemon Meringue Angel Cake is a stunning, celebratory dessert that balances citrus tang, billowy meringue, and soft cake in every forkful. With proper folding, careful baking, and a homemade curd, you’ll impress every guest—while keeping things lower in fat than traditional layer cakes. Store leftovers loosely covered in the refrigerator for up to three days. If the meringue softens, briefly toast under a broiler before serving to revive its texture. Enjoy this light yet decadent dessert as a new favorite for birthdays, brunches, or any occasion that deserves a memorable finish.