Lemon Meringue Cake W/Straw.

This delightful Lemon Meringue Cake combines a moist, zesty lemon sponge with a light, airy meringue topping. The cake base is infused with fresh lemon peel and vanilla, creating a bright flavor profile that pairs perfectly with sweet, juicy strawberries. The meringue is baked until just golden, providing a delicate crunch that gives way to soft peaks. Ideal for afternoon tea, brunch gatherings, or as a refreshing summer dessert, this cake brings a touch of elegance to any table. The contrast between the tart lemon, sweet meringue, and fresh berries makes it a crowd-pleaser that feels both homemade and sophisticated.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 9

Calories: 837.1

Dietary: Vegetarian

Description

This delightful Lemon Meringue Cake combines a moist, zesty lemon sponge with a light, airy meringue topping. The cake base is infused with fresh lemon peel and vanilla, creating a bright flavor profile that pairs perfectly with sweet, juicy strawberries. The meringue is baked until just golden, providing a delicate crunch that gives way to soft peaks. Ideal for afternoon tea, brunch gatherings, or as a refreshing summer dessert, this cake brings a touch of elegance to any table. The contrast between the tart lemon, sweet meringue, and fresh berries makes it a crowd-pleaser that feels both homemade and sophisticated.

Ingredients

2 cups Sliced strawberries
1/4 cup Sugar
1 1/4 cups All-purpose flour
1 cup Sugar
1/4 cup Margarine -- softened
1/2 cup Skim milk
1 1/2 teaspoons Baking powder
1 1/2 teaspoons Grated lemon peel
1 teaspoon Vanilla
1/4 teaspoon Salt
2 egg Whites
2 egg Whites
1/2 cup Sugar

Directions

1
In a small bowl, toss the sliced strawberries with 1/4 cup sugar. Cover and refrigerate until ready to serve.
2
Preheat the oven to 350F (175C). Lightly coat a 9x9-inch square baking pan with nonstick cooking spray.
3
In a large bowl, combine the flour, 1 cup sugar, softened margarine, milk, baking powder, grated lemon peel, vanilla, salt, and 2 egg whites.
4
Beat the mixture on low speed for 30 seconds, scraping down the sides of the bowl occasionally to ensure everything is incorporated.
5
Pour the batter into the prepared pan and smooth the top.
6
Bake for 25 to 30 minutes, or until a wooden pick inserted into the center comes out clean.
7
While the cake bakes, increase the oven temperature to 400F (200C).
8
In a clean medium bowl, beat the remaining 2 egg whites until foamy.
9
Gradually beat in the 1/2 cup sugar, adding one tablespoon at a time. Continue beating until the meringue is stiff, glossy, and holds peaks.
10
Spread the meringue evenly over the hot cake, ensuring it covers the edges to seal the cake.
11
Bake for 8 to 10 minutes, or until the meringue is lightly browned.
12
Remove from the oven and allow the cake to cool completely in the pan.
13
Top each serving with the chilled sugared strawberries.

Nutrition Facts

Servings 9

Amount Per Serving
Calories 837.1kcal

% Daily Value *
Total Fat 12.8g20%
Saturated Fat 4.0g20%
Cholesterol 55.9mg19%
Sodium 1751.9mg73%
Total Carbohydrate 165.6g56%
Dietary Fiber 2.5g10%
Sugars 107.5g
Protein 16.2g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the bowl used for beating egg whites is completely clean and free of any grease or yolk residue for best results.

The lemon peel should be grated from the yellow part of the rind only, avoiding the bitter white pith.

Store any leftover cake in the refrigerator due to the fresh strawberries and meringue. Bring to room temperature before serving for best texture.

Keywords: lemon, meringue, cake, strawberries, dessert, baking, vanilla, egg whites, summer, tea time, brunch, gluten free option, vegetarian, homemade, citrus, party food, easy baking, fruit topping

Read it online: https://www.chefs-mate.com/recipe/lemon-meringue-cake-w-straw/