Description
This delightful Lemon Meringue Cake is a perfect balance of tangy lemon and sweet, fluffy meringue. With a tender cake base topped with golden meringue, this dessert brings the refreshing zest of lemon in every bite. It’s a crowd-pleasing treat for any occasion!
Ingredients
Scale
For the Cake:
- 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
For the Meringue:
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. - Prepare the Cake Batter:
In a large mixing bowl, combine the flour, sugar, butter, milk, eggs, lemon zest, lemon juice, vanilla extract, salt, and cornstarch. Beat everything together until the batter is smooth. - Bake the Cake:
Pour the cake batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely. - Make the Meringue:
In a clean mixing bowl, beat the egg whites and cream of tartar together until soft peaks form. Gradually add the sugar while continuing to beat, until stiff peaks form and the meringue is glossy. - Top with Meringue:
Spread the meringue evenly over the cooled cake. Be sure to spread it all the way to the edges to prevent shrinkage during baking. - Bake the Meringue:
Bake the cake with the meringue for an additional 10 minutes, or until the meringue is golden brown. - Cool and Serve:
Allow the cake to cool before serving. Slice and enjoy the light, fluffy, and lemony goodness!
Notes
This cake pairs wonderfully with a dollop of whipped cream or a drizzle of lemon glaze if you prefer even more citrusy goodness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes