Description
This Lemon Meringue Cake is a delightful dessert featuring a moist lemon-flavored cake base topped with a light, fluffy, and golden meringue. With a perfect balance of tart lemon zest and juice combined with the sweetness of sugar and the richness of butter and eggs, this cake is an indulgent treat that is perfect for any occasion. The meringue topping is stabilized with cream of tartar for a glossy finish and slightly crisp texture once baked.
Ingredients
Scale
Cake Ingredients
- 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 Topping
- 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 9×13 inch baking pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a bowl, sift together the all-purpose flour, cornstarch, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, cream the softened unsalted butter and 1 1/2 cups granulated sugar together until light and fluffy using a hand or stand mixer.
- Add eggs and flavorings: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition. Stir in the lemon zest, fresh lemon juice, and vanilla extract to the mixture.
- Combine wet and dry ingredients: Alternately add the dry ingredient mixture and milk to the batter, beginning and ending with the dry ingredients. Mix each addition just until combined to avoid overmixing.
- Pour batter into pan and bake: Pour the prepared batter into the greased baking pan and smooth the top. Place in the preheated oven and bake for about 35 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the meringue: While the cake is baking, in a clean bowl, beat the 4 egg whites with 1/4 teaspoon cream of tartar until soft peaks form. Gradually add 1/2 cup granulated sugar while continuing to beat until stiff, glossy peaks form.
- Add meringue to hot cake: Once the cake has finished baking, immediately spread the meringue evenly over the hot cake, making sure to seal the meringue to the edges of the pan to prevent shrinking.
- Bake to set meringue: Return the cake to the oven and bake for an additional 10-12 minutes or until the meringue is golden brown.
- Cool before serving: Remove the cake from the oven and allow it to cool completely on a wire rack. This cooling step helps the meringue set properly before slicing and serving.
Notes
- Make sure no yolk gets into the egg whites to ensure proper meringue volume.
- For extra lemon flavor, you can add a teaspoon of lemon extract to the batter.
- If you do not have cream of tartar, a few drops of lemon juice or white vinegar can be used as a substitute.
- This cake is best served the same day it is made to enjoy the crisp texture of the meringue.
- Store leftovers covered in the refrigerator for up to 2 days.
