Lemon Meringue Cake

I'm gonna be honest. I've never been a huge fan of lemon meringue pie. I always feel like there's way to much meringue, not enough lemon, and crust that's falling to pieces. It's not that I hate lemon meringue pie, because I've had good lemon meringue pie before. It's just not my first choice.

This cake, on the other hand? It's perfect. Spongy layers of lemon poppyseed cake, tangy lemon curd, and a light, fluffy meringue on top. There's a kick of cardamon in the batter, which is completely optional. If your looking for a sweeter cake, leave out the cardamon. However, if you want to add an extra flavor, go for it.

The trick to getting the perfect, toasty look is by using a kitchen torch. I'm not sure where mine came from, as my Dad purchased it a couple of years ago. However, I'm sure you could find one in Target or even online. We had some trouble finding the butane for the torch, but ended up finding it in Walgreens of all places. Surprising, huh?

I think the reason I liked this cake so much was the fact that nothing was too overpowering. Unlike my problem with way too much meringue in lemon meringue pies, there's a great cake to meringue ratio in this cake. The lemon curd filling was pretty thin, and if I make this cake again, I will most likely double the lemon curd recipe. However, you could still taste the tang of the curd even with the small amount. You can see my post on the lemon curd here.

This cake is perfect for the upcoming summer season, and I most definitely recommend you try it out. I won't say it's easy, because it does require some effort, but the end result is worth it. You can find the recipe on The Cake Blog here. Let me know in the comments below if you try this delight, and happy baking!

XOXO,

Corinne