Lemon Meringue Honey Cake
This Lemon Meringue Honey Cake is made with layers of soft, fluffy honey cake that’s subtly sweet and perfectly tender. Between each layer is a bright, tart lemon curd that balances the sweetness beautifully, and it’s finished with a smooth, cloud-like meringue that’s lightly toasted for a golden, caramelized finish. It’s a stunning dessert that’s light, vibrant, and perfect for spring or summer gatherings.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Honey
Salted butter
Granulated sugar
Milk of choice
Eggs
Vanilla extract
All-purpose flour
Baking powder
Baking soda
Salt
Fresh lemon juice
Lemon zest
Water
Cream of tartar
Why You’ll Love a Lemon Meringue Honey Cake:
Bright and Balanced Flavor: The sweet honey cake perfectly complements the tart lemon curd for a refreshing bite.
Toasty, Cloud-Like Meringue: Light and fluffy with a golden finish, the meringue adds texture and drama.
Soft and Fluffy Cake Layers: Each slice melts in your mouth with a delicate crumb and gentle honey sweetness.
Naturally Sweetened with Honey: Adds depth and a floral note you won’t find in traditional sponge cakes.
Impressive Yet Approachable: It looks bakery-worthy but comes together with simple, homemade components.
Perfect for Spring and Summer: A beautiful dessert centerpiece that feels light, fresh, and seasonal.
Make-Ahead Friendly: The components can be prepped in stages, making assembly stress-free.
Crowd-Pleaser: A classic flavor pairing that appeals to both citrus lovers and fans of nostalgic desserts.
Tips for Making a Lemon Meringue Honey Cake:
Use Room Temperature Ingredients: For a light, airy honey cake, make sure your eggs, milk, and butter are all at room temperature before mixing.
Whip the Eggs Well: Incorporating enough air into the batter helps the honey cake layers stay soft and fluffy.
Don’t Over-Mix the Batter: Once you add the dry ingredients, mix just until combined to avoid a dense cake.
Use Good-Quality Honey: A mild floral honey adds the best natural sweetness without overpowering the lemon or meringue.
Chill the Lemon Curd Completely: Cool curd thickens and sets better between the layers, so chill it before assembling the cake.
Assemble on a Chilled Cake Board: This helps prevent the lemon curd from sliding or seeping into the cake layers.
Make Meringue Just Before Using: For the fluffiest texture and easiest torching, pipe or spread meringue on right before serving.
Use a Kitchen Torch for a Golden Finish: Carefully toast the meringue with a torch for a caramelized look and a slight toasted marshmallow flavor.
Slice with a Hot Knife: Dip a knife in hot water and wipe dry between slices for clean, sharp layers.
How to Store a Lemon Meringue Honey Cake:
1. In the Refrigerator (Best for Meringue): Store the fully assembled cake in the refrigerator in a cake carrier or loosely covered with foil for up to 3 days. The meringue will hold its shape and texture best when kept cold. For best flavor and texture, let slices sit at room temperature for 10–15 minutes before serving.
2. In the Refrigerator (Unassembled): If you want to prep ahead, bake the honey cake layers and store them wrapped tightly in plastic wrap for up to 3–4 days. Keep the lemon curd in a sealed jar or container in the fridge, and prepare the meringue fresh before serving.
3. In the Freezer (Cake Layers Only): Wrap cooled honey cake layers tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge before assembling. Do not freeze meringue or lemon curd, as they lose texture once thawed.
4. Storing Leftover Slices: Place individual slices in an airtight container with a layer of parchment between them. Keep refrigerated and enjoy within 2–3 days.
FAQs:
Q: Can I make the honey cake layers in advance?
A: Yes! Bake the cake layers ahead of time, let them cool completely, and wrap them tightly in plastic wrap. They’ll stay fresh in the fridge for up to 4 days or in the freezer for up to 2 months.
Q: Does the meringue need to be toasted?
A: Toasting the meringue adds flavor and texture, but it’s optional. You can leave it untoasted for a softer finish or use a kitchen torch or broiler for that golden, caramelized top.
Q: Can I use store-bought lemon curd?
A: Absolutely. While homemade lemon curd gives the freshest flavor, a high-quality store-bought version works just as well if you’re short on time.
Q: How should I store leftovers?
A: Store the assembled cake in the fridge, loosely covered, for up to 3 days. For the best texture, let slices sit out for 10–15 minutes before serving.
Q: Can I freeze the whole cake?
A: It’s best not to freeze the fully assembled cake. The meringue and lemon curd don’t freeze well. Only the honey cake layers should be frozen ahead of time.
Q: What type of honey works best?
A: Use a mild, floral honey that complements the lemon without overpowering it—clover, orange blossom, or wildflower are great choices.
Check out my other cake recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this lemon meringue honey cake. Happy baking!
