Lemon Meringue Cake

The Lemon Meringue Cake holds a special place in my heart. I vividly remember the first time I baked it for a family gathering. The air was filled with laughter and joy as I whipped together the ingredients, carefully crafting each layer. The bright, tangy notes of lemon blended with the sweet, fluffy meringue were a hit, leaving everyone begging for seconds. It’s an experience I cherish, and to see the delight on my loved ones’ faces as they took that first bite was simply priceless. This cake embodies the essence of springtime, bringing warmth and brightness to any table.

What to Buy for Lemon Meringue Cake

When preparing to make a Lemon Meringue Cake, it’s essential to gather the right ingredients that work harmoniously together. The combination of zesty lemon, rich creaminess, and fluffy texture creates a delightful experience. Key ingredients like granulated sugar for sweetness, unsalted butter for richness, and all-purpose flour for structure are vital players in this recipe.

• 1 cup (200 grams) granulated sugar: The primary sweetener that balances the tartness of lemon.
• ¾ cup (76 grams) unsalted butter, melted: Adds richness and moisture to the cake.
• ¼ cup (56 grams) neutral oil: Provides a tender crumb while keeping the cake moist.
• 2 teaspoons (4 grams) lemon zest: Enhances the lemon flavor and adds a fragrant aroma.
• 3 large eggs (150 grams), room temperature: Essential for structure and stability in the cake.
• 1¼ cups (156 grams) all-purpose flour: The base ingredient that gives the cake its structure.
• 2 teaspoons (10 grams) baking powder: The leavening agent that helps the cake rise.
• ¾ teaspoon (2.25 grams) kosher salt: Balances the sweetness and enhances flavors.
• ½ cup (120 grams) sour cream, room temperature: Adds richness and moisture to the cake.
• 1 teaspoon (4 grams) vanilla extract: A subtle flavor enhancer.
• Lemon Curd: A delicious topping that adds a tangy layer of flavor.
• ½ cup (100 grams) granulated sugar (for meringue): Sweetens the egg whites for a fluffy topping.
• 2 large egg whites (60 grams): The base for the meringue, creating that light and airy texture.

Preparation Steps for Lemon Meringue Cake

Making a Lemon Meringue Cake is a delightful process that brings together fragrant ingredients and techniques. Follow these steps to create a cake that not only looks impressive but also tastes amazing. Trust me; the aroma of the baking cake alone is worth it!

1. Preheat your oven to 350°F (180°C). This is the moment where the magic begins; a warm oven is essential for getting that perfect rise!
2. In a medium bowl, whisk together 1 cup of granulated sugar, ¾ cup melted unsalted butter, ¼ cup neutral oil, and 2 teaspoons of lemon zest until fluffy, about 1 to 2 minutes. The mixture should be light and airy.
3. Next, add the 3 large eggs one at a time, whisking well after each addition. You will notice the mixture becoming even lighter; that’s exactly what you want!
4. In another medium bowl, whisk together 1¼ cups all-purpose flour, 2 teaspoons baking powder, and ¾ teaspoon kosher salt. This dry mixture is crucial for the structure of your cake.
5. In a small bowl, whisk together ½ cup sour cream and 1 teaspoon vanilla extract. This adds moisture and flavor to your cake.
6. Now, gradually add the dry flour mixture to the wet butter mixture alternately with the sour cream mixture, beginning and ending with the flour mixture. Be gentle; you don’t want to overmix!
7. Prepare a 6-cup charlotte cake pan by spraying it with baking spray that contains flour. Using a pastry brush, spread any excess spray in the pan, blotting with a paper towel if necessary.
8. Spread the batter evenly into the prepared pan. Give the pan a few gentle taps on the counter to settle the batter and release any air bubbles trapped inside.
9. Bake in the preheated oven for 30 to 35 minutes until golden and a wooden pick inserted into the center comes out clean. Your kitchen will smell heavenly!
10. Once baked, let the cake cool in the pan for about 10 minutes. Then, invert the cake onto a wire rack to cool completely.
11. Now, transfer the cooled cake to a serving plate. Spread a generous layer of Lemon Curd onto the top of the cake. The tartness will be a refreshing contrast to the sweetness of the cake.
12. For the meringue, in a heatproof bowl of a stand mixer, whisk together ½ cup sugar and 2 large egg whites by hand. Place the bowl over a saucepan of simmering water. Cook while whisking frequently until the sugar completely dissolves and it reaches a temperature of 120°F (49°C) to 130°F (54°C).
13. Carefully return the bowl to the stand mixer. Using the whisk attachment, beat at high speed until stiff peaks form and the bowl is cool to the touch, which should take around 2 to 3 minutes.
14. Spoon the meringue into a large pastry bag fitted with a ½-inch French star piping tip (Ateco #868). Pipe the meringue onto the cake in your desired style.
15. If you have a handheld kitchen torch, carefully brown the meringue as desired. The toasted edges add a beautiful finish!
16. Enjoy your Lemon Meringue Cake the same day for the best texture, and refrigerate in an airtight container for up to 3 days.

Tips and Tricks about Lemon Meringue Cake

Making the perfect Lemon Meringue Cake can be an enjoyable process with just a few extra tips. Here are some essential pointers to ensure your cake turns out flawless!

• Storage: Store any leftover Lemon Meringue Cake in an airtight container in the refrigerator to keep the meringue from becoming soggy.
• Freezing: While freezing is not recommended for the entire cake, you can freeze the cake layers before adding the meringue and lemon curd. Thaw them before frosting.
• Pairing: Serve slices of this cake with fresh berries or a scoop of whipped cream for an extra treat. They beautifully complement the lemon flavor.
• Time Management: Prepare the lemon curd in advance to save time when you’re ready to assemble the cake. Having it on hand makes the process smoother.
• Decorations: Get creative with your meringue toppings! You can use a variety of piping tips to create different designs.
• Taste Testing: Always taste your batter after mixing. This ensures you’ve balanced the flavors to your liking before baking.

Perfect Pairings for Lemon Meringue Cake

Serving your Lemon Meringue Cake can be as delightful as making it! Here are some great pairings and serving suggestions:

• Afternoon Tea: This cake pairs wonderfully with a cup of tea or coffee, making it a perfect choice for afternoon gatherings.
• Spring Picnics: Pack slices of this cake for picnics. Its light flavor is refreshing on warm days.
• Birthday Celebrations: The vibrant lemon flavor makes it an excellent choice for birthday parties. It stands out in any dessert table.
• Light Lunches: Serve alongside a salad for a balanced meal that’s not too heavy.
• Seasonal Decor: Enhance your presentation with fresh citrus slices or edible flowers for a beautiful spring theme.
• Leftover Storage: Keep leftovers in the refrigerator, covered, for up to 3 days. It’s best enjoyed fresh but can last a bit longer in the fridge.

FAQ

Conclusion

The Lemon Meringue Cake is a delightful treat that captures the essence of spring with its bright flavors and light texture. It’s a cake that not only satisfies sweet cravings but also brings people together in celebration. I encourage you to try making this cake; it’s a fun and rewarding experience that will surely elevate any occasion. So gather your ingredients, and let’s make a beautiful Lemon Meringue Cake that everyone will remember!

Lemon Meringue Cake

The ultimate tangy-sweet dessert, Lemon Meringue Cake combines fluffy meringue and zesty lemon in every slice. Perfect for sunny days and celebrations, this easy recipe will have you craving seconds!

Print Recipe Pin Recipe

Course Desserts

Cuisine American

Servings 4 servings

Calories 350 kcal

Equipment

• Frying Pan
• Whisk
• Oven
• Saucepan
• Mixing Bowl
• Baking Sheet

Ingredients

  

• 1 cup Granulated Sugar
• ¾ cup Unsalted Butter melted
• ¼ cup Neutral Oil
• 2 teaspoons Lemon Zest
• 3 large eggs Eggs room temperature
• 1¼ cups All-Purpose Flour
• 2 teaspoons Baking Powder
• ¾ teaspoon Kosher Salt
• ½ cup Sour Cream room temperature
• 1 teaspoon Vanilla Extract
• ½ cup Granulated Sugar for meringue
• 2 large egg whites Egg Whites

Instructions

 

• Preheat your oven to 350°F (180°C).
• In a medium bowl, whisk together 1 cup of granulated sugar, ¾ cup melted unsalted butter, ¼ cup neutral oil, and 2 teaspoons of lemon zest until fluffy, about 1 to 2 minutes.
• Add 3 large eggs one at a time, whisking well after each addition.
• In another bowl, whisk together 1¼ cups all-purpose flour, 2 teaspoons baking powder, and ¾ teaspoon kosher salt.
• In a small bowl, whisk together ½ cup sour cream and 1 teaspoon vanilla extract.
• Gradually add the dry mixture to the wet mixture alternately with the sour cream mixture, beginning and ending with the flour mixture.
• Prepare a 6-cup charlotte cake pan by spraying it with cooking spray.
• Spread batter into the prepared pan and tap on the counter to settle.
• Bake for 30 to 35 minutes until golden and a wooden pick comes out clean.
• Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
• Transfer to a serving plate and spread with Lemon Curd.
• For the meringue: In a heatproof bowl, whisk ½ cup sugar and 2 large egg whites over simmering water until sugar dissolves.
• Beat at high speed until stiff peaks form.
• Pipe onto the cake and brown with a kitchen torch.
• Enjoy the cake same day; refrigerate leftovers for up to 3 days.

Notes

• Storage: Store any leftover Lemon Meringue Cake in an airtight container in the refrigerator.
• Freezing: You can freeze the cake layers before adding the meringue.
• Pairing: Serve slices with fresh berries or whipped cream.
• Time Management: Prepare the lemon curd in advance.
• Decorations: Use a variety of piping tips for different designs.
• Taste Testing: Always taste your batter after mixing.

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Meet Natalie Cole

I’m Natalie! I appreciate simple, honest food that nourishes the soul without requiring hours of effort. I’m always looking for smart shortcuts that save time but never sacrifice quality or taste. I cooked and photographed this meal right here in our kitchen, capturing every step to show you that a beautiful, cozy dinner is completely within reach.