Description
This Lemon Meringue Cake is a delightful dessert combining a moist, tender lemon-flavored cake base topped with a fluffy, sweet meringue layer. Perfect for lemon lovers, the recipe balances tangy fresh lemon juice and zest with a smooth, creamy texture and a light, crisp meringue topping for a refreshing, crowd-pleasing treat.
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 unsalted butter and 1 1/2 cups granulated sugar until light and fluffy. Add the 3 large eggs one at a time, beating well after each addition to incorporate fully. Stir in the lemon zest, fresh lemon juice, and vanilla extract. In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add the dry ingredients to the wet mixture alternately with the milk, beginning and ending with the dry ingredients, mixing just until combined to avoid overmixing.
- Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. Pour the prepared batter evenly into the pan and smooth the top. Bake for approximately 35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and reduce oven temperature to 325°F (160°C) for the meringue topping.
- Prepare the Meringue: While the cake bakes, place the 4 large egg whites and cream of tartar in a clean, grease-free mixing bowl. Using an electric mixer, beat on medium speed until soft peaks form. Gradually add the 1/2 cup granulated sugar, one tablespoon at a time, while continuing to beat on high speed until stiff, glossy peaks form.
- Top the Cake with Meringue: Once the cake is slightly cooled but still warm, spread the meringue evenly over the top, ensuring to seal the edges to the sides of the pan to prevent shrinkage during baking.
- Bake the Meringue: Return the cake with meringue topping to the oven at 325°F (160°C) and bake for an additional 10-12 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 at room temperature before slicing. This prevents the meringue from weeping and ensures clean slices. Serve chilled or at room temperature for best flavor and texture.
Notes
- Make sure the mixing bowl for the meringue is completely clean and free of grease to achieve maximum volume.
- Use fresh lemons for the best citrus flavor in the cake batter.
- The cake must be warm when spreading the meringue so it adheres properly.
- Seal the edges of the meringue to the pan to prevent shrinkage during baking.
- Allow the cake to cool completely to keep the meringue from weeping liquid.
