Ingredients
Main Ingredients
- 180 grams (6.5 ounces) unsalted butter (82%)
- 3 eggs
- 200 grams (7 ounces) sugar
- 280 grams (10 ounces) flour
- 45 ml (1.5 ounces) lemon juice
- 180 ml (6 ounces) milk
- 7 grams (0.25 ounces) baking powder
- Zest of 2 lemons
Syrup
- 80 grams (3 ounces) sugar
- 40 ml (1.5 ounces) lemon juice
Meringue
- 40 grams (1.5 ounces) egg whites
- 100 grams (3.5 ounces) sugar
- 35 ml (1 ounce) water
- 1/2 teaspoon citric acid
Equipment
- Mixing Bowls
Use at least three different-sized bowls – one for the dry ingredients, one for the wet ingredients, and one for the meringue. Make sure they are clean and free of any oil for the meringue to whip properly.
- Electric Mixer
Essential for beating the butter, sugar, and eggs to a fluffy consistency and for creating perfectly whipped meringue.
- Baking Pan
A standard 9-inch round baking pan will work well. Opt for a non-stick one or line it with parchment paper for easy removal.
- Spatula
For folding ingredients and smoothing the batter into the pan.
- Small Saucepan
For heating the syrup and the meringue mixture. Ensure consistent heat for best results.
- Kitchen Torch
To give that beautiful golden finish to your meringue. If you don't have a torch, a few minutes under the broiler can work.
Instructions
Step 1
Prepare Dry Ingredients
Step 2
Prepare Cake Batter
Step 3
Prepare Syrup
Step 4
Prepare Meringue
Step 5
Finish the Cake
Servings
Garnish with Fresh Herbs and Fruits: Add a sprig of fresh mint and a few raspberries or blueberries around the cake for a burst of color and freshness. Herb leaves like basil can also complement the lemon flavor wonderfully.
Serve with a Scoop of Sorbet: Enhance the citrus theme by serving each slice with a smear of lemon or lime sorbet 🍨. The cold sorbet provides a delightful contrast to the fluffy cake.
Go Vintage: Serve your cake on a beautiful vintage cake stand and pair it with antique tea sets. Imagine enjoying a slice with a warm cup of Earl Grey or chamomile tea ☕️.
Mini Versions for Parties: Create mini lemon meringue cupcakes using the same recipe for your next party. Desserts in mini sizes are always a hit and perfect for sharing.
Variations
Gluten-Free Variation: Replace the regular flour with a 1-to-1 gluten-free baking flour blend. Ensure that your baking powder is also gluten-free. 🙌
Vegan Variation: Swap the butter with vegan margarine and use a plant-based milk such as almond or soy milk. For the eggs, use an egg replacer like flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) 🌱. As for the meringue, consider using aquafaba (the liquid from a can of chickpeas) as your egg white substitute.
Faq
- Can I use a hand mixer instead of an electric mixer for the meringue?
Yes, you can use a hand mixer, but be prepared for a bit of an arm workout! An electric stand mixer will make the process faster and easier.
- How can I tell if my meringue is at the right consistency?
The meringue should form stiff, glossy peaks. If you lift the mixer out of the bowl, the peaks should stand up straight without falling over.
- Can I use another citrus fruit instead of lemon?
Absolutely! Lime or orange can be fantastic substitutes, giving a slightly different but equally delicious flavor profile.
- Can I prepare parts of this cake in advance?
Yes, you can bake the cake and prepare the syrup a day before. Store the cake wrapped in plastic wrap, and refrigerate the syrup. Assemble fresh meringue shortly before serving for the best results.
- How do I store leftovers?
Keep the cake in an airtight container in the refrigerator. It should stay fresh for up to three days. The meringue might lose a bit of its texture, but the cake will remain delicious.
- Can I double the recipe to make a larger cake?
You can double the ingredients, but do so with caution. Ensure you have a larger baking pan and adjust the baking time accordingly. The larger cake may need extra baking time.
