Lemon & Poppy Seeds Meringue Cake

The flavors of lemon and poppy seeds complement each other beautifully in this cake. I used the Meyer lemons for this recipe, but if they are not available, ordinary lemons will do just as well.

Lemon & Poppy Seeds Meringue Cake

Note: You will need a kitchen torch for toasting the cake and two 8-inch cake pans.

Serves: 6

For the cake:

  • 1 cup sugar
  • 2 1/2 cups cake flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 Tbsp. poppy seeds
  • 1/2 tsp. ground cardamom 
  • 2 eggs, lightly beaten
  • 1 cup kefir or yogurt
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • zest of 1 lemon
  • 3/4 cup boiling water

For the lemon curd:
  • 1/4 cup + 1 Tbsp. lemon juice
  • zest of 1/2 lemon
  • 3 egg yolks
  • 1/2 cup
  • 4 Tbsp. unsalted butter, diced

For the meringue topping:
  • 3 large egg whites
  • 3/4 cup granulated sugar
  • 1/2 tsp vanilla extract


To make the cake: Preheat the oven to 350F. Lightly grease and flour two 8-inch round cake pans and set aside.

In a large mixing bowl, whisk together sugar, cake flour, baking powder, baking soda, salt, poppy seeds and cardamom. In another large bowl, stir together the eggs, kefir/yogurt, oil, vanilla and lemon zest. Slowly pour the wet mixture into the dry ingredients and stir until just combined. Add the boiling water and stir to incorporate. Divide the batter between prepared pans. Bake for about 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on a wire rack.

To make the lemon curd: In a heavy saucepan, combine the egg yolks and sugar and whisk for 1 minute. Add the lemon juice and zest and whisk for 1 minute more. Set the pan over low heat and cook gently, stirring constantly, until slightly thickened, 10 to 15 minutes. Remove the pan from the heat and stir in the butter. Let cool, stirring occasionally.

To make the meringue topping: In a bowl, combine the egg whites and sugar. Place over simmering water and whisk until the mixture is hot, 4 to 5 minutes. Transfer the bowl to a mixer and beat on high speed until stiff peaks form, about 4-5 minutes. Add in vanilla and mix until combined.

To assemble the cake: Place one cake layer, on a cake plate and spread with half of the lemon curd. Top with a second cake layer, and spread with a rest of lemon curd. Spread the meringue mixture over the top and sides of the cake. Use a kitchen torch to toast the meringue topping.

Inspired by The Cake Blog


handmade by amalia said...
February 2, 2016 at 5:55 AM  

Wow. This cake looks like it is getting ready for an evening at the opera.

Rosa's Yummy Yums said...
February 3, 2016 at 2:56 AM  

A beautiful and extremely tempting cake! Heavenly...



Angie Schneider said...
February 4, 2016 at 2:14 PM  

It looks stunning! I wish I could have a slice now.

Zara Z said...
February 10, 2016 at 9:23 AM  

Hi Yelena! Oh, i am craving for this marvellous cake! Lemon and poppy seed anything is one of my always fav combos, especially when paired with meringues!!
Zara @ http://cherry-orchard-house.blogspot.rs/

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