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.
Notes
Extra tips or suggestions here.