Embark on a culinary journey with this Lemon Meringue Cake, a refreshing dessert that promises a perfect blend of tangy lemon flavor and sweet, fluffy meringue. This recipe walks you through creating a moist lemon cake soaked in a zesty syrup, topped with a glossy meringue that’s lightly toasted to perfection. It’s an ideal treat for lemon lovers and a stunning addition to any dessert table.
Why You’ll Love This: This Lemon Meringue Cake recipe is a celebration of flavors that are both bold and balanced. The moist, lemon-infused cake paired with the light and airy meringue offers a delightful contrast in textures. It’s a versatile dessert that’s perfect for any occasion, offering a refreshing taste that can brighten up your day.
Perfect Occasion: Whether it’s a spring picnic, a summer BBQ, or a cozy winter gathering, this cake is a year-round crowd-pleaser. Its bright and sunny appearance makes it especially fitting for celebrations, Easter dinners, or simply as a weekend baking project to share with loved ones.
Decoration Tips: For an eye-catching presentation, use a piping bag to create swirls or peaks with the meringue before lightly toasting it to a golden hue. Garnish with lemon zest or thin lemon slices for an extra pop of color and a hint of citrusy aroma. The contrast between the white meringue and the vibrant lemon creates a visually appealing dessert that’s as beautiful as it is delicious.
Ingredients for Lemon Cake:
- 10.5 oz white sugar
- Zest of one lemon
- 8.1 oz eggs (about 4-5, depending on size)
- 5.3 oz whipping cream
- 8.5 oz all-purpose flour
- 1 tsp baking powder (0.14 oz)
- 2.8 oz vegetable oil
- 0.35 oz vanilla extract
Lemon Cake Preparation:
- Whip the sugar and lemon zest, then add eggs until well combined. Mix in the whipping cream and vanilla, and beat well. Sift in the flour and baking powder, mixing gently. Finally, blend in the oil.
- Pour the mixture into a 9.5×2.8 inch cake pan greased with butter or oil. Create a butter line in the middle of the cake mix to ensure an even rise.
- Bake in a preheated oven at 320°F on the lower rack, without fan, for 85 minutes. Let the cake cool for 10 minutes before applying the syrup.
Syrup:
- Juice of one lemon (about 1.4 oz)
- 1.4 oz water
- 2.8 oz sugar
Syrup Preparation: Combine ingredients in a pot over medium heat. Once boiling, remove from heat and cool. Drizzle over the cake after baking and cooling for 10 minutes. For a moist and cohesive cake, wrap it in plastic and refrigerate overnight after adding the syrup.
Meringue:
- 2.6 oz egg whites
- 5.3 oz white sugar
Meringue Preparation:
- Combine sugar and egg whites in a pot over medium heat, whisking continuously until the sugar dissolves and the mixture reaches 140°F. Be careful not to exceed this temperature.
- Transfer to a mixing bowl and whip at high speed for 4 minutes until thick and glossy.
- Decoratively spread the meringue over the cake, then lightly torch to achieve a golden finish.
Indulge in this delectable Lemon Meringue Cake, a dessert that promises a delightful mix of tangy and sweet, with an irresistible texture contrast. Enjoy!
