Description
This Lemon Meringue Cake is a delightful and tangy dessert featuring a moist lemon-flavored cake base topped with a fluffy, lightly browned meringue. Perfect for gatherings or a special treat, it combines the zesty brightness of lemon with the sweet, airy texture of meringue for a balanced and elegant flavor experience.
Ingredients
Scale
Cake
- 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
- 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 the softened butter and 1 1/2 cups granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk 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 flour mixture. Mix until just combined to avoid overmixing.
- Bake the Cake: Preheat your oven to 350°F (175°C). Pour the batter into a greased or parchment-lined cake pan. Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and set aside to cool slightly.
- Make the Meringue: In a clean, grease-free bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add 1/2 cup granulated sugar while continuing to beat until stiff, glossy peaks develop.
- Top Cake with Meringue: Spread the prepared meringue evenly over the warm cake, making sure to seal the edges to the pan to prevent shrinking.
- Bake the Meringue: Return the cake to the oven and bake for an additional 10-15 minutes until the meringue is golden brown on top. Keep a close eye to prevent burning.
- Cool and Serve: Remove from the oven and allow the cake to cool completely on a wire rack before slicing. This helps the meringue set properly and enhances the flavors.
Notes
- Ensure the bowl and beaters for making the meringue are completely clean and free from grease to achieve the best volume.
- Do not open the oven while the cake is baking to prevent it from collapsing.
- The cake is best served at room temperature and may be stored covered in the refrigerator for up to 3 days.
- For extra lemon flavor, add a lemon glaze drizzle after the cake has cooled.
