Description
This Lemon Meringue Cake is a delightful dessert featuring a moist, tangy lemon-flavored cake topped with a light and fluffy lemon meringue. Perfect for spring or summer gatherings, this cake balances sweet and citrus flavors beautifully, making it a crowd-pleaser 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 Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure the cake does not stick.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with 1 1/2 cups of granulated sugar until light and fluffy, about 3-5 minutes.
- Add Eggs and Flavorings: 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.
- Combine Wet and Dry Ingredients: Gradually alternately add the dry flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined to avoid overmixing, which can toughen the cake.
- Pour Batter and Bake: Pour the batter into the prepared cake pan. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool slightly.
- Prepare Meringue: While the cake is baking, beat the 4 egg whites with the cream of tartar in a clean mixing bowl using an electric mixer until soft peaks form. Gradually add 1/2 cup granulated sugar and continue beating until stiff, glossy peaks form.
- Top Cake with Meringue: Spread the meringue evenly over the warm cake, making sure to seal the meringue to the edges of the cake to prevent shrinkage during baking.
- Bake Meringue: Return the cake to the oven and bake for an additional 10-12 minutes at 350°F (175°C), or until the meringue is golden brown.
- Cool Completely and Serve: Remove the cake from the oven and allow it to cool completely on a wire rack before slicing and serving to ensure the meringue sets properly.
Notes
- Make sure the egg whites are at room temperature before whipping for better volume in your meringue.
- Do not open the oven door while baking the meringue to prevent it from collapsing.
- This cake is best served the same day but can be stored in an airtight container for up to 2 days.
- For a tangier flavor, increase lemon zest to 2 tablespoons.
