Lemon Meringue Cake Recipe From Scratch

June 23, 2023 Post a Comment

Ingredients:

This recipe is sure to be a crowd-pleaser with its light and airy lemon meringue layers. Here’s what you’ll need to make it:

For the cake:
- 3/4 cup unsalted butter, melted, plus more for greasing the pans
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 2 teaspoons pure vanilla extract
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons freshly grated lemon zest
For the meringue:
- 8 large egg whites
- 1 1/2 cups granulated sugar
- 1/4 teaspoon cream of tartar
For the glaze:
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons confectioners' sugar

Instructions:

Now that you have all the ingredients ready, let’s get started. Preheat your oven to 350°F. Grease two 9-inch round cake pans with butter or cooking spray and line the bottoms with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.

In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then add the sour cream, vanilla extract, lemon juice and lemon zest and mix until just combined. Add the dry ingredients to the bowl and mix until just combined. Divide the batter evenly between the two prepared pans and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.

While the cakes are baking, make the meringue. In a large bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the granulated sugar and beat on high speed until stiff peaks form.

When the cakes are done baking, remove them from the oven and set aside to cool for 10 minutes. Run a butter knife around the edges of the pans to loosen the cakes, then invert them onto a wire rack to cool completely. When the cakes are cool, place one layer on a cake stand or plate. Spread the meringue over the top of the cake layer, making sure to spread it all the way to the edges. Place the second layer of cake on top of the meringue.

To make the glaze, mix together the lemon juice and confectioners' sugar in a small bowl until smooth. Drizzle the glaze over the top of the cake. Serve the cake at room temperature or chilled. Enjoy!

Nutrition:

This delicious lemon meringue cake is packed with flavor and nutrients. Each slice contains approximately:

Calories: 399 kcal
Carbohydrates: 50 g
Protein: 6 g
Fat: 19 g
Saturated Fat: 11 g
Sugar: 32 g
Fiber: 1 g
Sodium: 224 mg

This lemon meringue cake is a great option for special occasions or just a sweet treat. Be sure to enjoy it in moderation as it is high in calories and fat.

Conclusion:

The light and airy layers of this homemade lemon meringue cake make it a real showstopper. With just a few simple ingredients and a little bit of time, you can make this delicious dessert from scratch. Serve it with a dollop of whipped cream or a scoop of ice cream, and you’ll be sure to impress your friends and family. Enjoy!