Description
A delightful lemon cake topped with fluffy meringue.
Ingredients
Scale
- 1/2 cup butter (unsalted, softened)
- 1/2 cup brown sugar
- 3 eggs
- 1 cup all purpose flour
- 1 tsp baking powder
- 1 tsp vanilla
- 3 tbsp milk
- 1/4 tsp salt
- 2 tsp lemon zest
- 1 tsp lemon extract
- 2 egg whites (for meringue)
- 1/2 cup sugar (for meringue)
Instructions
- Preheat oven to 360 F. In a bowl add flour, lemon zest, salt and baking powder. Stir with a whisk.
- In another bowl blend with whisk attachment on low your soft butter and brown sugar. Add the eggs one at a time to the butter bowl, then vanilla and lemon extract. Blend until smooth.
- Add dry ingredients in portions, as well as milk. The dough should be smooth without lumps. Line a 9×13″ baking dish with parchment paper and place the batter inside. (if you want it thicker than 2″ in the middle, put into a 9×9 pan instead).
- Bake for 30-35 minutes or until middle bounces back when touched gently.
- Cool the finished cake without removing it from the baking dish.
- Beat the egg whites for two minutes with a whisk attachments with electric mixer, then add sugar in portions and make a fluffy dense meringue. The whisk should have strong meringue peaks.
- Transfer the meringue to a piping bag fitted with a star nozzle. Pipe the meringue on to the surface of the cake.
Notes
- Ensure the egg whites are at room temperature for best results.
- Make sure to cool the cake completely before adding the meringue to avoid it weeping.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 100mg