Lemon cake with meringue and lemon cream

Lemon Cake with Meringue and Lemon Cream is a delightful dessert that layers tangy lemon cake with a zesty lemon cream and sweet, fluffy meringue. It’s perfect for those who love citrus flavors and a bit of elegance in their desserts. Here’s a detailed recipe for this scrumptious cake:

Lemon Cake with Meringue and Lemon Cream Recipe

Ingredients:

For the Lemon Cake:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup sour cream
• ¼ cup lemon juice (freshly squeezed)
• 1 tbsp lemon zest (freshly grated)
• 1 tsp vanilla extract

For the Lemon Cream:

• 1 cup heavy cream
• ¼ cup powdered sugar
• ½ cup lemon curd (store-bought or homemade)

For the Meringue:

• 3 large egg whites
• ¾ cup granulated sugar
• ¼ tsp cream of tartar
• ½ tsp vanilla extract

For Garnish (Optional):

• Lemon zest
• Fresh berries or mint leaves

Instructions:

Step 1: Prepare the Lemon Cake

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.

2. Mix dry ingredients: In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

3. Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

4. Add eggs: Beat in the eggs, one at a time, until fully incorporated.

5. Mix in sour cream and lemon: Stir in the sour cream, lemon juice, lemon zest, and vanilla extract until well combined.

6. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.

7. Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Step 2: Prepare the Lemon Cream

1. Whip cream: In a large bowl, whip the heavy cream and powdered sugar until soft peaks form.

2. Combine with lemon curd: Gently fold the lemon curd into the whipped cream until smooth and well combined.

Step 3: Prepare the Meringue

1. Preheat oven: If you plan to toast the meringue, preheat the oven to 350°F (175°C).

2. Beat egg whites: In a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form.

3. Add sugar: Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form. Mix in the vanilla extract.

4. Pipe meringue: If you’re not toasting the meringue, you can pipe or spread it directly onto the cake.

Step 4: Assemble the Cake

1. Layer cake: If the cake layers have domed on top, level them with a knife. Place one cake layer on a serving plate.

2. Add lemon cream: Spread a layer of lemon cream over the first cake layer.

3. Add second layer: Place the second cake layer on top of the lemon cream.

4. Frost with lemon cream: Spread the remaining lemon cream over the top and sides of the cake.

5. Add meringue: Spread or pipe the meringue over the top of the cake.

Step 5: Garnish and Serve

1. Toast meringue (optional): If desired, use a kitchen torch to lightly toast the meringue. Alternatively, you can place the cake under the broiler for 1-2 minutes, watching closely to avoid burning.

2. Garnish (Optional): Decorate with additional lemon zest, fresh berries, or mint leaves.

3. Serve: Slice and enjoy!

This Lemon Cake with Meringue and Lemon Cream offers a delightful blend of tangy lemon flavors, creamy textures, and sweet, airy meringue. It’s a showstopper that’s sure to impress!