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!
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?
Lemon Meringue Cake Recipe
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
- ½ 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
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup whole milk
- ¼ cup lemon juice
- 2 teaspoons lemon zest
FOR THE NO BAKE MERINGUE FROSTING
- 3 large egg whites room temp
- ½ teaspoon lemon juice
- ¾ 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!
