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!
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.