LEMON MERINGUE CAKE
This cake tastes just like lemon meringue pie! Fresh lemon flavor shines through in the custard filling between the layers, and the light meringue frosting adds a fancy finish. It's not only a deliciously different dessert, but it's also a conversation piece!
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the cake mix, eggs, water and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks., For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water and juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon zest. Cool completely., For meringue, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. , Cut each cake horizontally into two layers. Place bottom layer on an ovenproof serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. , Spread meringue over top and sides. Bake at 350° for 10-15 minutes or until meringue is lightly browned. Cool. Store in the refrigerator.
Nutrition Facts : Calories 347 calories, Fat 12g fat (3g saturated fat), Cholesterol 109mg cholesterol, Sodium 319mg sodium, Carbohydrate 57g carbohydrate (41g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON MERINGUE CAKE
If you like lemon meringue pie, you will love this recipe.
Provided by Lisa
Categories Desserts Cakes Lemon Cake Recipes
Time 5h30m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 3 8-inch cake pans.
- Mix the cake mix, water, eggs, and vegetable oil as directed on the package, and pour batter into prepared cake pans.
- Bake the layers in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. Let cool in pan at least 20 minutes or until completely cool.
- When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.
- To fill and decorate, lay a cake layer onto an oven-safe plate, and spread half the lemon filling over the bottom layer. Place a second layer gently on the lemon filling, and spread the rest of the filling on the top of the second layer. Top with third layer.
- Beat the egg whites in a bowl until they form stiff peaks, then gradually add the sugar and continue to beat until the mixture forms a fluffy, shiny meringue. Spread the meringue all over the cake like a frosting, spreading it into decorative peaks and swirls. Place the decorated cake back into the hot oven, and bake until the peaks and swirls of meringue are lightly browned, about 10 minutes. Refrigerate 4 hours to overnight, then serve cold.
Nutrition Facts : Calories 551.8 calories, Carbohydrate 88.9 g, Cholesterol 146.3 mg, Fat 18.8 g, Fiber 0.7 g, Protein 8.8 g, SaturatedFat 4.7 g, Sodium 456.2 mg, Sugar 70 g
LEMON CAKE WITH LEMON MERINGUE BUTTERCREAM
Steps:
- Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans. Line bottoms with buttered parchment paper and dust with flour.
- In the bowl of an electric mixer cream the butter and sugar for 3 to 5 minutes, until light and fluffy. Add the eggs 1 at a time, scraping down the bowl as needed. Add the lemon juice and zest and mix well.
- In another large bowl, sift the flour, baking powder, baking soda and salt. Alternately beat in the dry ingredients and the milk to the batter in 3 parts, with dry ingredients at the beginning and the end. Mix until just combined.
- Pour the batter equally into the 2 pans. Bake for 45 to 55 minutes, until the tops are browned and a toothpick comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a rack to cool completely.
- Buttercream: Bring a few inches of water to a boil in a saucepan that can hold an electric mixer bowl above the water. Whisk the sugar, the yolks, lemon juice, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer the bowl to a standing mixer fitted with the whisk attachment and beat the yolks at medium-high speed until light in texture and cool, about 10 minutes. Beat in the butter, a little at a time, until the icing is smooth and spreadable.
- To assemble: place 1 layer on a cake plate, browned side down, and spread with approximately 1/4 of the frosting. Top with the second layer, browned side up, and frost the top and sides. Decorate with raspberries.
- Click here to view Food Network Kitchen's healthier version of this recipe.
LEMON CAKE WITH LEMON MERINGUE FROSTING
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 12 servings, 3 cups frosting
Number Of Ingredients 22
Steps:
- Preheat the oven to 325 degrees F. Spray 2 (8-inch) round cake pans with cooking spray. Dust lightly with flour and shake out the excess.
- Reserve half of the raspberries, and combine the other half with 1 tablespoon sugar and crush with a fork. Set aside.
- Sift together the flour, baking powder, baking soda, and salt in a medium bowl, stir with a fork to evenly combine the ingredients. In another bowl, whisk the buttermilk, oil, lemon zest, and lemon juice.
- Whisk together eggs, egg whites and sugar in a large bowl and beat with an electric mixer on medium speed until it holds ribbons, about 2 minutes. Add the flour mixture in 3 parts, alternating with the buttermilk mixture in 2 parts, beginning and ending with the flour. Stir together by hand until evenly combined and no lumps remain.
- Pour the batter evenly into the pans. Bake in the center of the oven until a cake tester comes out clean, about 30 minutes. Cool on a baking rack for 10 minutes, then turn the cakes out onto a baking rack to cool completely.
- Frosting: Bring a few inches of water to a boil in a saucepan that can hold an electric mixer bowl above the water. Whisk the sugar, egg whites, water, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and beat with an electric hand mixer at medium-high speed until stiff peaks form, about 7 minutes. Remove from the heat; beat in the lemon zest and vanilla.
- To assemble the cake: Place 1 layer on a flat serving or cake plate, top side down, and spread with crushed raspberries. Top with 3/4 cup frosting, spreading gently on top of the raspberries. Place the second cake layer on top, top side up, and frost the top and sides. Decorate with the reserved raspberries.
Nutrition Facts : Calories 315, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 36 milligrams, Sodium 285 milligrams, Carbohydrate 58 grams, Fiber 1 grams, Protein 5 grams
ANGEL FOOD CAKE WITH LEMON MERINGUE ICING
Yummy! A very low-fat, high-flavor alternative to unhealthy desserts. This is delicious! The meringue adds a special touch to a regular homemade angel food cake (which is delicious, too!).
Provided by hannahactually
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 325°F.
- Sift the flour, 3/4 cup of the sugar, salt and lemon zest together 3 times.
- Beat the egg whites, water, lemon juice, cream of tartar and extracts together with an electric mixer on low speed until frothy. Increase to medium speed and beat until the mixture is 4 times its original volume, about 2 to 3 more minutes.
- Continue beating and add the remaining sugar, gradually over 3 minutes.
- Sift the flour mixture into the egg white mixture, 1/4 cup at a time with a spatula, working the batter as little as possible.
- Pour the batter into an ungreased 10" tube pan. Run a knife around the center of the batter and tap the pan on the counter to remove any air pockets in the batter. Bake 45 to 50 minutes, until the cake is light golden brown and well risen.
- Immediately invert the pan on the neck of a bottle until the cake is completely cool. Slide a knife around the pan and remove the cake. (This can be done in advance and stored in an airtight container for 1-2 days.).
- For the icing:.
- In a bowl, combine the egg whites, sugar, water, lemon juice, corn syrup and cream of tartar. Place the bowl over a pan of simmering water, stirring constantly with a rubber spatula until the sugar dissolves and the mixture is warm to the touch.
- Remove from heat and beat with an electric mixer on medium-high speed until medium peaks form and the meringue is cool. Add the vanilla extract and lemon zest and mix on high speed until stiffer peaks form.
- Place the cake on a serving platter and spread the icing over the top and sides of the cake. (Do not ice the cake more than 5 hours ahead or the frosting will lose volume and become grainy.).
Nutrition Facts : Calories 259.5, Fat 0.2, Sodium 149.1, Carbohydrate 61.4, Fiber 0.3, Sugar 50.9, Protein 4.3
LEMON MERINGUE CAKE
Want a beautiful cake without frosting? Layers of cake and meringue filled with lemon pudding make a beautiful frost-free cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 8
Number Of Ingredients 14
Steps:
- Make pudding mix as directed on box for pie, using all remaining filling ingredients. Refrigerate about 1 1/2 hours or until chilled.
- Heat oven to 325°F. Grease sides of two 9- or 8-inch round cake pans. Line bottoms of pans with cooking parchment paper. In medium bowl, beat cake flour, 3/4 cup sugar, the baking powder, salt, shortening, milk, vanilla and 4 egg yolks with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. (Batter will be stiff.) Spread evenly in pans.
- In small bowl, beat 4 egg whites with electric mixer on medium speed until foamy. Beat in 1 cup sugar, 1 tablespoon at a time, on high speed until stiff peaks form. Spread half of meringue over batter in each pan.
- Bake 30 to 35 minutes or until meringue looks set and dry. Cool 10 minutes. Loosen meringues from edges of pans with point of knife if necessary. Carefully remove from pans and peel off paper. Cool completely with meringue sides up on cooling racks, about 1 hour.
- Spread 1 1/4 cups pudding over meringue on 1 cake layer. Place other cake layer, meringue side up, on first layer. Top with remaining pudding. Serve within 30 minutes. Store in refrigerator.
Nutrition Facts : Calories 590, Carbohydrate 86 g, Cholesterol 160 mg, Fiber 0 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 340 mg
LEMON MERINGUE CAKE
I found this recipe in Weight Watchers 2010 Holiday Special Magazine and the photo is soooo pretty and enough differant from the other similar recipes I found here that I decided to post for safe keeping. Not sure when I'll get around to making it but it'll be the star of my next big get together. The ingrediants look scaled back to e a lighter version so I'm hoping the tangy taste with the soft cake texture will still be there. I wasn't sure how to put the cups +extra in the ingredients so added it after the item. Though there are a lot of steps, it's reported the cake can be made up to a month in advance and then frozen prior to frosting and serving. (what a nice way to have a special desert on hand and ready during the holidays)
Provided by Bonnie G 2
Categories Dessert
Time 1h
Yield 1 Cake, 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Spray 2 (9") round cake pans with nonstick spray.
- Line bottoms with parchment or wax paper and spray paper with nonstick spray.
- TO MAKE CAKE:.
- Combine flour, baking powder and salt in medium bowl.
- Whisk milk, 3/4 cup sugar, egg substitue, and oil in large bowl, whisk in flour mixture just until blended.
- With electric mixer on medium speed, beat egg whites in another large bowl until soft peaks from.
- Add remaining 4 Tablespoons sugar, 1 tablespoons at a time, beating until firm peaks form.
- With rubber spatula, gently fold beaten whites into flour mixture until no streaks of white remain.
- Divide batter evenly among pans.
- Bake until toothpick inserted into center of each layer comes out clean, 30-35 minutes.
- Run knife around each layer to loosen from pan.
- Invert each layer onto rack; remove parchment paper.
- Let cool completely.
- With long serrated knife, split each layer in half to make a total of 4 layers.
- Arrange 3 layers cut side up on work surface; spread each with 2 tablespoons lemon curd.
- Place 1 layer filling side up on serving plate.
- Top with 2 more layers, filling side up.
- Cover with reamining cake layer, cut side down.
- If making ahead can wrap cake tightly in plastic wrap and then foil, and freeze up to 1 month.
- Let thaw in refrigerator overnight.
- TO MAKE FROSTING:.
- Whisk egg whites and sugar in large metal bowl of electric stand mixer,.
- Set bowl in large saucepan over 1 inch of simmering water.
- Cook, stirring constantly, until sugar is dissolved and mixture is hot, 5-7 minutes.
- Transfer bowl to mixer; add vanilla.
- With whisk attachment on medium-high speed, beat until stiff glossy peaks form and mixture is completely cool, 5-7 minutes.
- Spread frosting at once over tiop and sided of cake.
- ADD a FLOURISH:.
- Flame frosting to add pizzazz, ignite a hand held torch and move flame continously in small circles over frosting until it is lightly browned as in a meringue pie.
Nutrition Facts : Calories 208.3, Fat 3.6, SaturatedFat 0.3, Cholesterol 0.3, Sodium 142.9, Carbohydrate 39.7, Fiber 0.3, Sugar 26.2, Protein 4.6
LEMON CAKE WITH LEMON FILLING AND LEMON BUTTER FROSTING
This is a wonderful Easter cake. Everyone at my Easter barbeque loved it. Very moist and delightful.
Provided by ANELA
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 4h
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
- Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
- To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
- Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
- To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
- To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.
Nutrition Facts : Calories 601.2 calories, Carbohydrate 92.5 g, Cholesterol 172.5 mg, Fat 24.5 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 14.6 g, Sodium 434.2 mg, Sugar 74.1 g
LEMON MERINGUE ANGEL CAKE
I've been told that this dessert tastes exactly like a lemon meringue pie and that it's the best angel food cake anyone could ask for. I'm not sure about all of that, but it is delightful to serve, and each slice is virtually fat free. -Sharon Kurtz, Emmaus, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- Place 12 egg whites in a large bowl. Sift 1/2 cup sugar and flour together twice; set aside. , Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until foamy. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack at 350° until golden brown and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake; split into 2 horizontal layers. Place cake bottom on a parchment-lined baking sheet. Spread with lemon curd; replace cake top. , For meringue, in a small bowl, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over top and sides of cake., Bake at 350° until golden brown, 15-18 minutes. Transfer to a serving plate. Refrigerate leftovers.
Nutrition Facts : Calories 238 calories, Fat 1g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 121mg sodium, Carbohydrate 51g carbohydrate (41g sugars, Fiber 0 fiber), Protein 5g protein.
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