Hoffman Media


Lemon Meringue Cake

Lemon Meringue Cake Recipe

1/2 cup unsalted butter, softened
1 cup sugar, divided
1 3/4 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon fresh lemon zest
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
4 large egg whites
1/8 teaspoon cream of tartar
2/3 cup prepared lemon curd or Our Favorite Lemon Curd (see download)
1 recipe Meringue Icing (see download)

• Preheat oven to 350°.
• Spray 3 (6-inch) square cake pans with nonstick cooking spray
with flour. Line the bottoms of the pans with parchment paper, and spray again. Set aside.
• In a medium bowl and using an electric mixer at high speed, beat the butter until creamy, approximately 2 minutes.
Gradually add ¾ cup sugar, beating until light and fluffy, 3 to 5 minutes. Set aside.
• In a separate medium bowl, sift together the flour, baking powder, and salt. Stir in the lemon zest. Set aside.
• In a small bowl, whisk together the milk, vanilla extract, and lemon extract.
• With the mixer at low speed, alternately add the flour mixture and the milk mixture to the butter mixture, beginning
and ending with the flour mixture. Beat until smooth, scraping down the sides of the bowl as necessary.
• In a large bowl and using an electric mixer at medium speed, beat together the egg whites and cream of tartar
until soft peaks form. Gradually add remaining sugar, then increase mixer speed to high. Continue to beat until
peaks are stiff but not dry.
• Using a rubber spatula, fold one-quarter of the beaten egg whites into the cake batter, then carefully fold in
remaining egg whites. Divide the batter among the prepared pans, and spread evenly.
• Bake until a wooden pick inserted near the center comes out clean, 20 to 25 minutes. Remove from oven, and
cool in pans on wire racks for 15 minutes. Remove the cakes from pans, and cool completely on wire racks.
• When cakes have completely cooled, spread each of 2 layers with ⅓ cup lemon curd. Stack the layers with curd,
then top with the plain layer. Frost with Meringue Icing.
• Using a culinary torch, hold the flame approximately 2 inches above the surface of the icing. Direct the flame in
an even back-and-forth motion until the icing lightly browns.

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