Description
This Lemon Meringue Cake is a delightful dessert combining a moist, lemon-infused cake base with a light, fluffy meringue topping. The bright citrus flavor of lemon zest and juice is perfectly balanced by the sweet, airy meringue layer, making it an irresistible treat for any occasion.
Ingredients
Scale
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
Meringue Topping
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
- Prepare the Cake Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract, lemon zest, and lemon juice, mixing well to combine.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cornstarch, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined to keep the batter light.
- Preheat the Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
- Bake the Cake: Pour the batter evenly into the prepared cake pan. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven but leave the oven on for meringue baking.
- Make the Meringue: While the cake is baking, beat the egg whites with cream of tartar in a clean, dry bowl until soft peaks form. Gradually add the 1/2 cup granulated sugar while continuing to beat until stiff, glossy peaks form.
- Top the Cake with Meringue: Once the cake is done, immediately spread the prepared meringue evenly over the hot cake. Make sure to spread the meringue to the edges to seal the cake completely.
- Bake Meringue on Cake: Return the cake to the oven and bake for an additional 8-10 minutes or until the meringue is golden brown on top.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely before slicing. This helps the meringue to set properly. Serve and enjoy your fresh Lemon Meringue Cake!
Notes
- Use room temperature eggs and butter for better mixing and texture.
- Be careful not to overmix the batter to maintain cake tenderness.
- Ensure the bowl and beaters for meringue are clean and free of grease for best volume.
- Spread meringue promptly on hot cake to prevent shrinking.
- Store leftover cake in an airtight container at room temperature for up to 2 days due to the delicate meringue topping.
