🍋 Zesty Lemon Dream Cake with Creamy Filling & Toasted Meringue
Looking for the perfect lemon cake recipe that’s moist, rich, and bursting with citrus flavor? This zesty lemon cake with a creamy lemon filling and torched meringue topping is a showstopper dessert that blends bright flavors with a luxurious texture. Whether you're baking for a celebration or just craving something indulgent, this recipe delivers a lemon-forward punch that will leave everyone asking for seconds.
In this blog post, I’ll walk you through the step-by-step process, share expert baking tips, and explain why this lemon cake stands out from the rest. Let’s dive into the flavor-packed world of lemon desserts!
🍰 Why You’ll Love This Lemon Cake
This isn't your average lemon cake. It’s:
Made with real lemon juice and zest for authentic flavor
Filled with a silky, rich cream cheese and brown butter filling
Topped with cloud-like meringue, toasted to perfection
Moist and tender thanks to heavy cream and oil in the batter
This cake strikes the perfect balance of tart, sweet, creamy, and fluffy — the ultimate dessert for lemon lovers.
🛒 Ingredients You’ll Need
For the Cake:
1/2 stick butter, melted
1/8 cup oil
2 large eggs
1 cup sugar
Zest and juice of 2 large lemons
1 teaspoon lemon extract
1 1/4 cups all-purpose flour
1 1/2 cups heavy cream
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
For the Lemon Filling:
1 block cream cheese (softened)
1 stick brown butter (cooled)
1 packet bloomed gelatin
1 can sweetened condensed milk
Zest and juice of 1 large lemon
1 teaspoon lemon extract
For the Meringue:
4 egg whites
1/4 cup sugar
👩🍳 How to Make the Ultimate Lemon Cake
1. Infuse Sugar with Lemon Zest
In a large mixing bowl, combine sugar and lemon zest. Using your fingers, rub the zest into the sugar until it becomes aromatic and slightly moist. This step helps release citrus oils, intensifying the lemon flavor in every bite.
2. Mix Wet Ingredients
Whisk in melted butter, oil, eggs, lemon juice, and lemon extract into the lemon-sugar mixture until fully combined.
3. Add Dry Ingredients
To the wet mixture, sift in flour, baking powder, baking soda, and salt. Stir gently until incorporated.
4. Add Heavy Cream
Whisk in heavy cream slowly until a thick, smooth batter forms. This step gives the cake its soft, moist crumb.
5. Bake the Cake
Grease two 8-inch cake pans. Divide the batter evenly and smooth out the tops. Bake at 325°F for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool cakes completely on a wire rack.
🍋 Make the Creamy Lemon Filling
While the cake layers cool, prepare the luscious filling.
In a bowl, combine softened cream cheese, cooled brown butter, bloomed gelatin, sweetened condensed milk, lemon juice, lemon zest, and lemon extract. Mix until smooth and silky. This filling is tart, creamy, and slightly dense — the perfect contrast to the fluffy cake.
🎂 Assemble the Cake
Using a cake ring or springform pan, layer one cake round at the bottom. Pour the lemon filling over the first layer, smoothing it evenly. Top with the second cake round and press gently. Chill the assembled cake for at least 3 hours, or until the filling is fully set.
☁️ Finish with Torched Meringue
To make the meringue, gently heat egg whites and sugar over a double boiler until warm to the touch and the sugar is dissolved. Transfer to a stand mixer or use a hand mixer to beat the mixture on high until stiff, glossy peaks form.
Spread the meringue on top of the chilled cake. Use a spoon or spatula to create decorative peaks. Toast with a blowtorch for that perfect golden finish.
Pro Tip: No blowtorch? A crème brûlée torch or even a carefully used candle lighter can do the trick.
💡 Tips for the Best Lemon Cake
Use fresh lemons: Bottled juice doesn’t compare to the brightness of fresh citrus.
Rub zest into sugar: This releases the oils and enhances flavor throughout the cake.
Don’t overmix: Mix batter until just combined to keep the cake soft.
Chill thoroughly: This sets the filling and makes slicing clean and easy.
Serve chilled or at room temp: The meringue holds its shape best if not overheated.
📝 Final Thoughts
This lemon dream cake is everything you love in a citrus dessert: fresh, creamy, light, and satisfying. With a from-scratch lemon batter, a silky filling, and a toasted marshmallow-like meringue topping, it’s a bakery-quality cake you can make at home.
Whether you’re celebrating a birthday, baby shower, or just making a weekend bake, this lemon cake will brighten any table and bring a touch of sunshine to every slice.
Zesty Lemon Cake with Creamy Filling & Toasted Meringue
A bright and tangy lemon cake layered with a creamy lemon filling and topped with toasted meringue. Perfect for birthdays or citrus lovers!
Ingredients
- Cake: 1/2 stick butter, 1/8 cup oil, 2 eggs, 1 cup sugar, zest and juice of 2 lemons, 1 tsp lemon extract, 1 1/4 cup flour, 1 1/2 cup heavy cream, 1 tsp salt, 1 tsp baking powder, 1 tsp baking soda
- Lemon Filling: 1 block cream cheese, 1 stick brown butter, 1 packet bloomed gelatin, 1 can sweetened condensed milk, zest and juice of 1 lemon, 1 tsp lemon extract
- Meringue: 4 egg whites, 1/4 cup sugar
Instructions
- Combine sugar and lemon zest, rubbing together to release oils.
- Whisk in melted butter, oil, eggs, lemon juice, and extract.
- Mix in flour, salt, baking soda, and baking powder.
- Whisk in heavy cream until batter forms.
- Divide into two greased 8-inch pans and bake at 325°F for 25–30 minutes.
- Let cakes cool completely.
- For filling, mix all filling ingredients until smooth. Set aside.
- Layer cooled cake with filling in cake ring. Chill for 3 hours.
- Make meringue by heating egg whites and sugar until warm and whipping to stiff peaks.
- Top cake with meringue and torch until golden.
Notes
For best results, use fresh lemons and let the cake chill overnight for maximum flavor and texture.
