Lemon Meringue Cloud Cake Recipe

Indulge in the ethereal delight of our Lemon Meringue Cloud Cake, a confectionary masterpiece that promises to whisk you away on a journey of sublime flavor and delicate texture. Bursting with the vibrant citrusy notes of lemon and crowned with a golden meringue topping, this dessert is a symphony of lightness and zest, perfect for any occasion.


The origins of the Lemon Meringue Cloud Cake can be traced back to the early 19th century when lemon meringue pies gained popularity in Europe and North America. Over the years, bakers and pastry chefs have experimented with different variations, leading to the creation of this heavenly dessert. Our rendition of the classic recipe elevates it to new heights, ensuring a truly unforgettable culinary experience.


For the Cake:

  • 4 large eggs, separated
  • 1 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

For the Meringue:

  • 4 egg whites
  • 1 cup granulated sugar
  • 1/2 teaspoon cream of tartar

For the Lemon Filling:

  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 2 lemons, juiced and zested
  • 2 tablespoons butter
  • 4 egg yolks, beaten


  1. Preparation: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Dust them with flour to prevent sticking.
  2. Making the Cake Batter: In a large mixing bowl, beat the egg yolks with granulated sugar until light and fluffy. Add vegetable oil, lemon juice, and lemon zest, mixing until well combined. In a separate bowl, sift together all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the egg yolk mixture, stirring gently until smooth.
  3. Preparing the Meringue: Using a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar, continuing to beat until stiff and glossy peaks are achieved.
  4. Baking the Cake Layers: Carefully fold the beaten egg whites into the cake batter until fully incorporated. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 20-25 minutes or until the cakes are lightly golden and a toothpick inserted into the center comes out clean.
  5. Creating the Lemon Filling: In a saucepan, combine sugar, flour, cornstarch, and salt. Gradually whisk in water, lemon juice, and lemon zest until smooth. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in butter until melted. Gradually pour a small amount of the hot mixture into the beaten egg yolks, stirring constantly to temper them. Then, pour the tempered yolks back into the saucepan, stirring vigorously until the filling is smooth and thickened.
  6. Assembling the Cake: Once the cake layers have cooled, place one layer on a serving plate. Spread half of the lemon filling evenly over the top. Carefully place the second cake layer on top and cover it with the remaining lemon filling. Spread the prepared meringue over the entire cake, making decorative swirls with a spatula or the back of a spoon.
  7. Browning the Meringue: Preheat your oven to 375°F (190°C) and return the assembled cake to the oven for 10-15 minutes, or until the meringue is golden brown and slightly crisp on top.
  8. Final Touches and Serving: Allow the Lemon Meringue Cloud Cake to cool completely before slicing and serving. This delectable dessert is best enjoyed on the day it is made, ensuring maximum freshness and flavor.

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