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

Mix and sift all dry ingredients.
Combine lemon juice with milk.

Step 2

Prepare Cake Batter

Beat room-temperature butter well with sugar.
Add eggs and beat well.
Incorporate half of the dry ingredients.
Add half of the milk and blend.
Incorporate the remaining dry ingredients.
Add the remaining milk and lemon zest, and mix until smooth.
Place the batter in a pan.
Bake at 180°C (350°F) for about 45 minutes.

Step 3

Prepare Syrup

Heat sugar with lemon juice on the stove and bring to a boil.
Wait for the sugar to dissolve, remove from heat, and soak the cake with the syrup.

Step 4

Prepare Meringue

Mix sugar with water in a saucepan and place on medium heat.
When the syrup reaches 107°C (225°F), start beating the egg whites.
At 115°C (240°F), add the citric acid to the syrup.
At 123°C (255°F), remove the syrup from the heat.
Gradually pour the syrup into the beating egg whites and continue to beat for another 3-5 minutes.

Step 5

Finish the Cake

Apply the meringue to the cake.
Torch the meringue until golden brown.

Servings

Indulging in this delectable lemon meringue cake is a treat in itself, but why not make it extra special? Here are some **fun** 💫 and **unique** ✨ ways to serve it:

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

For those with dietary restrictions, you can still enjoy this delicious lemon meringue cake 🎉. Here are some **gluten-free** and **vegan** 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.

Nutrition facts

Lemon Cake with Meringue Topping
Recipe Yield:12 servings
Calories:Approx. 375 calories per serving
Calories (Min - Max):350 - 400
Total Fat:17g
Saturated Fat:10g
Protein:5g
Total Carbohydrate:50g
Total Sugars:35g