Lemon Meringue Layered Cake
Lemon meringue pie is believed to have originated in the late 18th century in Europe.
This is vegetarian recipe. Dish can be prepared in 130 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Lemon Meringue Layered Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a medium bowl, whisk together the cake flour, baking powder, and salt.
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In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest and lemon juice. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the vanilla extract.
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Pour the batter evenly into the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then remove from pans and transfer to a wire rack to cool completely.
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In a large glass or metal bowl, whip egg whites until foamy. Add cream of tartar and continue to beat until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form.
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Place one cake layer on a serving plate. Spread a layer of lemon curd over the top. Place the second cake layer on top and frost with the meringue mixture, making decorative peaks.
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Bake at 350°F (175°C) for 10 minutes, or until meringue is lightly browned. Allow cake to cool before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 35g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
