Lemon Meringue Cake Recipe
This lemon meringue cake is layers of soft, moist lemon cake, filled with lemon curd and frosted with a luscious meringue frosting. Sweet and tangy all at once, it�s a showstopper.
Hello, foodies, Anne Carter welcomes you all to Beyond The Bayou Blog to make your day even brighter with our recipes. One such recipe to make your day is lemon meringue cake.
A delightful confection that embodies the essence of celebration. It’s my parents’ anniversary, and I’m determined to make it extra special. With love and a touch of culinary adventure, I embark on crafting this masterpiece. The zesty aroma of fresh lemons fills the kitchen as I carefully fold in fluffy meringue.
To complement this indulgence, serve with Fruit Salad with Whipped Cream and a sprinkle of lemon zest. It’s a culinary triumph that embodies joy in every bite.
If you�re up for trying something new and tasty, stick around for a bit. We�ve got a unique recipe to share that�s both different and delicious. Let�s dive in together and indulge in this mouthwatering treat!
How to Make Lemon Meringue Cake?
Step 1: Prepare the Cake Batter
- Preheat your oven to 180�C (160�C fan) / 350�F.
- Grease two 8-inch round cake pans and line the bases with baking paper.
- In a mixing bowl, beat together softened butter, oil, and sugar until creamy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
- In another bowl, whisk together flour, cornflour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with milk, lemon juice, and lemon zest, and mix until just combined.
Step 2: Bake the Cakes
- Divide the batter evenly between the prepared cake pans.
- Bake for 32-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 5 minutes before transferring them to wire racks to cool completely.
Step 3: Make the Meringue Frosting
- In a heatproof bowl, combine egg whites, sugar, and lemon juice.
- Place the bowl over a saucepan of simmering water, ensuring the water doesn’t touch the bowl.
- Whisk until the sugar has dissolved and the mixture reaches 70�C (160�F) on a thermometer.
- Remove from heat and beat with an electric mixer until thick, glossy, and stiff peaks form.
Step 4: Assemble the Cake
- Place one cake layer on a cake plate.
- Pipe a circle of meringue frosting just inside the edge of the cake.
- Spread lemon curd in the center and level it out.
- Top with the second cake layer.
- Spread the remaining meringue frosting over the cake, keeping the sides fairly thin.
- Smooth the top and create swirls with the frosting.
- Use a kitchen torch to lightly scorch the top for a meringue look.
Step 5: Serve and Enjoy!
- Slice the cake and serve to delight your taste buds with the sweet and tangy flavors of this Lemon Meringue Cake.
- Don’t forget to share your creation with friends and family!
Here Are Some Tips for You!
- Weigh your ingredients: When baking, it’s like following a secret code � always weigh your ingredients if the recipe gives you weight. Trust me, it’s more precise than using cups. You’ll get the perfect cake every time.
- Mix, but don’t overdo it: Making cakes is like a gentle dance. Mix your batter, but don’t overmix it. If you do, your cake might end up feeling like a brick. Nobody wants that! So, keep it light and fluffy.
- Whisk those egg whites: When you’re heating up egg whites, give them a gentle whisk. Not too hard though � we don’t want scrambled eggs in our meringue! Keep it smooth and creamy for that perfect topping.
- Cool down for success: Patience is key here. Let your cake cool down completely before you start filling and frosting. Trust me, it’s worth the wait. Your cake will thank you for it!
- To buy or to make? You can grab some lemon curd from the store, sure. But making it from scratch? Oh, that’s a whole different story. It’s quick, easy, and tastes like sunshine. Plus, you’ll impress everyone with your homemade skills!
What to Eat with Lemon Meringue Cake?
Variations You Can Try!
- Orange Zest: For a citrusy twist, replace the lemon zest with freshly grated orange zest. It adds a vibrant flavor that complements the cake beautifully.
- Almond: Introduce a nutty flavor by incorporating almond extract into the cake batter. It’s subtle yet distinctive and pairs wonderfully with the other flavors.
- Coconut: Transform your cake into a tropical delight by adding shredded coconut to the batter. It brings a lovely texture and subtle sweetness.
- Mango: Channel some tropical vibes by swapping out the lemon juice for fresh mango puree. It lends a fruity sweetness that’s perfect for a sunny day.
- Raspberry: Add a burst of tartness and vibrant color by layering the cake with raspberry preserves between each layer. It adds a delightful contrast to the sweetness of the cake.
- Ginger: Infuse the cake with warmth and spice by incorporating freshly grated ginger into the batter. It adds depth and complexity to the flavor profile.
Lemon Meringue Cake Recipe
This lemon meringue cake is layers of soft, moist lemon cake, filled with lemon curd and frosted with a luscious meringue frosting. Sweet and tangy all at once, it�s a showstopper.
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Servings: 12
Equipment
- 2 8 inch round cake pans
- stand mixer or electric mixer with bowls
- Saucepan
- piping bag (or large ziplock with the corner cut off)
Ingredients
- 113 g unsalted butter softened
- � cup vegetable oil 125ml
- 350 g granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 295 g plain flour all-purp flour
- 35 g cornflour US cornstarch
- 1 teaspoons baking powder
- � teaspoon baking soda
- � teaspoon salt
- � cup whole milk
- � cup lemon juice
- 2 teaspoons lemon zest
FOR THE NO BAKE MERINGUE FROSTING
- 3 large egg whites room temp
- � teaspoon lemon juice
- � cup caster sugar superfine sugar
Instructions
- Preheat oven to 180�C (350�F), grease and line two 8-inch round cake pans.
- Cream together softened butter, oil, and sugar until smooth.
- Beat in eggs one at a time, then mix in vanilla extract.
- In a separate bowl, mix flour, cornflour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with milk, lemon juice, and zest.
- Pour batter evenly into pans, bake for 32-35 minutes until done.
- Let cakes cool in pans for 5 minutes, then transfer to wire racks to cool completely.
- Whisk egg whites, sugar, and lemon juice over simmering water until thick and glossy.
- Place one cake layer on a plate, pipe meringue around the edge, fill center with lemon curd, then top with second cake layer.
- Spread remaining meringue frosting over cake, torch lightly for meringue look, then serve and enjoy!
