Lemon Meringue Butter Cake
The Lemon Meringue Butter Cake is a delightful twist on a classic dessert that brings back fond memories of family gatherings and sunny spring afternoons. I remember the first time I tasted a cake like this at my grandmother’s house. The sweet and tangy flavor of fresh lemons blended beautifully with the light, airy texture of the meringue topping. It was an instant hit and has since become a cherished family recipe. The combination of the buttery cake and the zesty lemon flavor creates a perfect balance that’s hard to resist. Making this cake is not just about satisfying a sweet tooth; it’s about reliving those beautiful moments spent in the kitchen with loved ones, sharing stories while the aroma of baking fills the air.
Recipe Snapshot
35 mins
0 mins
35 mins
Medium
250 kcal
4 g
Gluten-Free, Low FODMAP
11 g
Oven, Whisk, Grater, Baking Sheet, Mixing Bowl, Chef’s Knife, Frying Pan
What We Adore About This Lemon Meringue Butter Cake
Memorable Flavor Combination
One of the reasons I absolutely adore this Lemon Meringue Butter Cake is the vibrant flavor profile. The zesty lemon zest and juice infuse the cake with a refreshing tartness that pairs wonderfully with the sweet meringue. It’s the kind of light and bright flavor that feels like a celebration, perfect for springtime!
Light and Airy Texture
The meringue topping is what truly sets this cake apart. When you whip the egg whites, you’re creating something incredibly light and fluffy that contrasts beautifully with the dense butter cake below. The meringue adds an ethereal quality that makes each bite feel like a little slice of heaven.
Visual Appeal
Let’s not forget about the stunning visual aspect of this cake! The golden-brown meringue topping has an almost artistic quality, with its swirls and peaks that make it a showstopper at any gathering. It’s a cake that not only tastes good but looks impressive too!
Perfect for Celebrations
This cake is perfect for special occasions or simply as a treat to brighten your day. Whether it’s a birthday, a spring gathering, or just a casual afternoon, serving the Lemon Meringue Butter Cake will surely impress your guests.
Easy to Make
You might think that creating such a beautiful cake involves complicated techniques, but it’s surprisingly straightforward! With just a few ingredients and some simple steps, you can create a delicious dessert that looks like it came from a pastry shop.
Great for Leftovers
One of my favorite things about this cake is how well it keeps. If you have any leftovers, it can be stored in the refrigerator for a couple of days. Although the meringue will soften over time, the flavor remains intact, making it a delightful treat for days to come.
Lemon Meringue Butter Cake Ingredients
When preparing the Lemon Meringue Butter Cake, it’s essential to focus on the quality of your ingredients. Each element plays a crucial role in the overall flavor and texture. The combination of fresh lemon, creamy butter, and fluffy egg whites makes for a delightful culinary experience. Let’s explore the key players in this recipe:
- Large egg whites: 2/65g
- Granulated sugar: ½ cup/100g
- Cream of tartar: ¼ teaspoon
- Unsalted butter: ¼ cup/56g, at room temperature
- Granulated sugar: ½ cup/100g
- Finely grated lemon zest: 1 teaspoon, from 1 lemon
- Large egg: 1, at room temperature
- Full fat sour cream: ½ cup/120g, at room temperature
- Baking soda: ½ teaspoon
- All-purpose flour: 1 cup/125g
- Baking powder: ¾ teaspoon
- Fine sea salt: ½ teaspoon
- Amoretti Natural Lemon Meringue Artisan flavor: 2 tablespoons/42g
- Freshly squeezed lemon juice: 1 tablespoon
- Vanilla extract: ½ teaspoon
Lemon Meringue Butter Cake Instructions
Let’s dive into making your own Lemon Meringue Butter Cake. This process is filled with fun and creativity, and soon you’ll be savoring a slice of this delicious dessert. Here’s a step-by-step guide to help you achieve the perfect cake!
- Preheat your oven to 350 degrees F. Prepare an 8-by-8-inch square baking pan by buttering it and lining it with parchment paper, leaving the parchment unbuttered to avoid sticking. This forms the perfect base for your cake.
- To make the meringue, take a mixing bowl and whisk together granulated sugar with cream of tartar. In a separate clean bowl, place your egg whites. Using a stand mixer fitted with a whisk attachment, whip the egg whites on medium speed until they begin to form fine bubbles and hold soft peaks. This usually takes about 2 to 3 minutes. It’s essential to ensure that the bowl is clean and free from any fats or residues.
- As the egg whites start to foam, slowly add in the granulated sugar, one tablespoon at a time. Make sure to whip for about 30 seconds between each addition. Continue this process for about 10 to 15 minutes until you achieve a thick, glossy meringue that holds stiff peaks. You should be able to rub a little of the meringue between your fingers and not feel any grains of sugar.
- If you have two mixing bowls, you can swap the clean one onto the mixer. If not, carefully transfer the meringue to another bowl, ensuring you minimize any mess. You can set this aside for now.
- In a small bowl, combine the lemon zest with some of the granulated sugar and rub them together until fragrant and evenly mixed. This step enhances the lemon flavor in your cake.
- In your mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and the remaining granulated sugar. Beat this mixture for about 2 to 3 minutes until it becomes light and fluffy. This is the foundation of your cake, so make sure you’re thorough.
- Add in the egg and mix until well incorporated. You want a smooth texture at this point.
- Next, mix the baking soda into the sour cream. In a separate bowl, combine the baking powder, salt, and flour, whisking them together.
- With the mixer on low speed, gradually add half of the dry ingredients to the batter, followed by half of the sour cream mixture. Then, mix in all the lemon flavoring, lemon juice, and vanilla extract. Scrape down the sides of the bowl to ensure even mixing before adding the remaining flour and sour cream until just combined. Be careful not to overmix; you want your cake to stay tender.
- Spread the batter evenly into your prepared pan. Take the meringue, dollop it on top, and smooth it out with the back of a spoon, creating beautiful swoops and swirls that will give your cake an appealing look.
- Place the cake in the preheated oven and bake for about 30 to 35 minutes. Keep an eye on it; the meringue should turn a lovely golden brown, and a long skewer or toothpick should come out with a few moist crumbs attached when inserted into the center.
- After baking, remove the pan from the oven and let it cool on a wire rack. It’s crucial to allow the cake to cool completely before lifting it out of the pan to slice. Enjoy your beautifully crafted Lemon Meringue Butter Cake in squares. For the best flavor, it’s best enjoyed the same day, but you can refrigerate any leftovers in an airtight container for up to 3 days.
Things Worth Knowing
- Egg whites should be at room temperature for best results when whipping them into meringue.
- Whipping meringue can be sensitive; ensure no fat is present in your mixing bowl, or it won’t whip properly.
- For an extra lemony flavor, use fresh lemon juice and zest from organic lemons.
- Always check the meringue for stiff peaks—this ensures a light and fluffy topping on your cake.
Recipe Notes about Lemon Meringue Butter Cake
Here are some essential notes to keep in mind when making your Lemon Meringue Butter Cake. These tips will help you achieve the best results and enjoy your baking journey:
- Storage: Store any leftover cake in the refrigerator in an airtight container. While the meringue may soften over time, the flavors will still be delightful for up to three days.
- Freezing: This cake is best enjoyed fresh, but if you need to freeze it, wrap it tightly in plastic wrap and then foil to prevent freezer burn. However, freezing may affect the meringue texture.
- Pairing: This cake pairs beautifully with fresh berries or a light whipped cream to complement the zesty flavors.
- Serving suggestion: Consider garnishing with additional lemon zest or a dusting of powdered sugar for an elegant presentation.
- Variations: Experiment by adding other flavors to the meringue, such as a touch of almond extract for an interesting twist.
Side Dish Ideas for Lemon Meringue Butter Cake
When serving your Lemon Meringue Butter Cake, consider these delightful accompaniments to enhance the experience:
- Fresh Fruit Salad: A light fruit salad with seasonal fruits will brighten up the table and balance the sweetness of the cake.
- Whipped Cream: A dollop of freshly whipped cream adds a creamy texture that complements the tartness of the cake.
- Tea or Coffee: Serving the cake with a cup of herbal tea or coffee makes for a comforting afternoon treat.
- Ice Cream: A scoop of vanilla or lemon sorbet adds a cool contrast to the warm flavors of the cake.
- Celebratory Occasions: This cake is perfect for spring events, birthdays, or any gathering where you want to impress your guests.
- Seasonal Pairings: During the summer, serve with berries; in the fall, consider a spiced whipped cream for a cozy feel.
FAQ
Conclusion
The Lemon Meringue Butter Cake is a delightful blend of flavors and textures that will charm your palate. With its rich buttery layer and fluffy meringue topping, it’s an indulgence you don’t want to miss out on. I encourage you to try baking this cake and enjoy every slice with family and friends. It’s an experience that combines the joys of baking with the pleasures of sharing a delicious dessert.
Lemon Meringue Butter Cake
Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F. Prepare an 8-by-8-inch square baking pan by buttering it and lining it with parchment paper, leaving the parchment unbuttered to avoid sticking. This forms the perfect base for your cake.
- To make the meringue, take a mixing bowl and whisk together granulated sugar with cream of tartar. In a separate clean bowl, place your egg whites. Using a stand mixer fitted with a whisk attachment, whip the egg whites on medium speed until they begin to form fine bubbles and hold soft peaks. This usually takes about 2 to 3 minutes. It’s essential to ensure that the bowl is clean and free from any fats or residues.
- As the egg whites start to foam, slowly add in the granulated sugar, one tablespoon at a time. Make sure to whip for about 30 seconds between each addition. Continue this process for about 10 to 15 minutes until you achieve a thick, glossy meringue that holds stiff peaks. You should be able to rub a little of the meringue between your fingers and not feel any grains of sugar.
- If you have two mixing bowls, you can swap the clean one onto the mixer. If not, carefully transfer the meringue to another bowl, ensuring you minimize any mess. You can set this aside for now.
- In a small bowl, combine the lemon zest with some of the granulated sugar and rub them together until fragrant and evenly mixed. This step enhances the lemon flavor in your cake.
- In your mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and the remaining granulated sugar. Beat this mixture for about 2 to 3 minutes until it becomes light and fluffy. This is the foundation of your cake, so make sure you're thorough.
- Add in the egg and mix until well incorporated. You want a smooth texture at this point.
- Next, mix the baking soda into the sour cream. In a separate bowl, combine the baking powder, salt, and flour, whisking them together.
- With the mixer on low speed, gradually add half of the dry ingredients to the batter, followed by half of the sour cream mixture. Then, mix in all the lemon flavoring, lemon juice, and vanilla extract. Scrape down the sides of the bowl to ensure even mixing before adding the remaining flour and sour cream until just combined. Be careful not to overmix; you want your cake to stay tender.
- Spread the batter evenly into your prepared pan. Take the meringue, dollop it on top, and smooth it out with the back of a spoon, creating beautiful swoops and swirls that will give your cake an appealing look.
- Place the cake in the preheated oven and bake for about 30 to 35 minutes. Keep an eye on it; the meringue should turn a lovely golden brown, and a long skewer or toothpick should come out with a few moist crumbs attached when inserted into the center.
- After baking, remove the pan from the oven and let it cool on a wire rack. It's crucial to allow the cake to cool completely before lifting it out of the pan to slice. Enjoy your beautifully crafted Lemon Meringue Butter Cake in squares. For the best flavor, it’s best enjoyed the same day, but you can refrigerate any leftovers in an airtight container for up to 3 days.
