Lemon meringue cake recipe!!

I had one person commented wanting the recipe for the lemon meringue cake I posted about. So, I thought I would share it before I return the book to the library. Hehe!


 Lemon Meringue Cake
(Since this recipe is a bit complicated, make sure you follow the directions completely!)



For the lemon cake:
(Don't start putting any ingredients together until you read instructions!!) 
  • 5 large eggs, separated, plus 3 large egg whites
  • 1/2 tsp. cream of tartar (make sure it isn't old, other wise it won't work!)
  • 2 1/4 cups cake flour (I used normal white flour, and it worked fine)
  • 1 1/2 cups sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt:
  • 1/2 vegetable oil
  • 1/2 fresh lemon juice
  • 1 Tbsp. finely grated lemon zest
  • 1 tsp. vanilla extract
  • 1/2 cup water
Marshmallow frosting:

  • 1 1/2 cups sugar
  • 3 large egg whites
  • 1/4 tsp. salt
  • pinch cream of tartar
  • 1 1/2 tsp. vanilla extract




STEP 1:
 Place rack in the bottom of the oven; preheat oven to 325 F. Set aside un-greased tube pan. (I used a little bit of pam spray and I used 2 cake pans. It worked fine that way too.)


STEP 2:
 For lemon cake batter. Beat egg whites with an electric mixer at medium speed for 1 minute. Add cream of tartar, beat until stiff, 3 to 4 minutes. Then in another bowl mix flour, sugar, baking powder, and salt together. Make a well in the middle of the dry mixture and add egg yolks, oil, juice, lemon zest, vanilla and 1/4 cup of water. Whisk wet ingredients together and slowly stir in the dry into it. Then fold one-third of egg white mix into the batter. Fold in the remaining and scrap batter into pan.

STEP 3: 
 Bake cake until a cake tester inserted into center comes out clean, 50 to 55 minutes. When done let cool completely BEFORE making the marshmallow frosting!


 FOR FROSTING:
Bring sugar and 1/2 cup of water to a boil over high heat to dissolve sugar. Then boil to 240 F on a candy thermometer. (I didn't do that because I don't have one. I just waited until it boiled and sugar dissolved. )
In another bowl beat egg whites, salt and cream of tarter with an electric mixer until stiff, but moist. Then beat hot sugar syrup into the egg whites. Add vanilla; beat until cooled and stiff. (It also looks kinda marshmallow-y.)

STEP 4: 
  Run a knife around the cake; remove from pan. Put cake on platter, frost. 

AND!!!!!

TA-DA! 

In Christ,
  Julia Ryan♥

P.s. If you have any questions, don't hesitate to comment and ask! 

*Recipe from All You Real Family Food.

4 comments

  1. Hey Ju-Ju! Thanks for sharing, that cake looks simply divine! Also, do you think you could change your font on your blog, it's a bit hard to read :P Thanks! Love, Abby

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    Replies
    1. Thanks! Really? I don't think it is hard at all! Hmmm.... I'll have to look into it though. Thanks for letting me know.

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  2. Oh, Julia! That looks marvelous! I will have to make that soon! My mouth is watering just looking at the picture! ha ha:D

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    Replies
    1. Grace! Thanks! I really think you should. I know you would just love it! I love lemon, so I love finding new things to put lemon in. :D

      Delete

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