Description
This delightful Lemon Meringue Cake combines a moist, tender lemon-flavored cake base with a light and fluffy meringue topping. The vibrant citrus notes from fresh lemon zest and juice bring a fresh tang that balances the sweetness perfectly, making it a refreshing dessert for any occasion.
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 together the softened butter and 1 1/2 cups granulated sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the lemon zest, fresh lemon juice, and vanilla extract to infuse the batter with bright citrus flavor.
- Mix 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 just until combined to avoid overworking the batter.
- Pour and Bake: Preheat your oven to 350°F (175°C). Pour the cake batter into a greased or parchment-lined 9×13 inch baking pan. Bake for approximately 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Meringue: While the cake is baking, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add the remaining 1/2 cup sugar, continuing to beat on high speed until stiff, glossy peaks form.
- Top the Cake with Meringue: Once the cake is out of the oven, immediately spread the meringue evenly over the hot cake, making sure to seal it to the edges to prevent shrinking.
- Bake the Meringue: Return the cake to the oven and bake at 350°F (175°C) for an additional 10 to 15 minutes, or until the meringue is golden brown.
- Cool and Serve: Allow the cake to cool at room temperature before slicing. This cooling step helps the meringue to set properly. Serve and enjoy your refreshing Lemon Meringue Cake!
Notes
- For best results, use room temperature ingredients for the cake batter.
- Make sure to spread the meringue on the hot cake to help it seal and prevent weeping.
- You can use a kitchen torch to brown the meringue if preferred.
- Store any leftovers covered at room temperature for up to 2 days or refrigerate.
- Ensure no yolks get into the egg whites when beating the meringue for maximum volume.
