Lemon Meringue Easter Cake
Description: Delight in the zesty sweetness of this Lemon Meringue Easter Cake, a perfect dessert for spring celebrations that combines a fluffy lemon cake with a light and airy meringue topping, all beautifully adorned with fresh strawberries.
Cook Time: 8 minutes
Prep Time: 25 minutes
Total Time: 33 minutes
Recipe Category: Dessert
Recipe Servings: 1 (Adjust as needed for larger gatherings)
Keywords
- Strawberry
- Berries
- Fruit
- Low Cholesterol
- Healthy
- < 60 Mins
- Oven
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 1/4 | all-purpose flour |
| 1 | sugar |
| 1/4 | margarine |
| 1/2 | skim milk |
| 1 1/2 | fresh lemon rind |
| 1 1/2 | baking powder |
| 1 | vanilla extract |
| 1/4 | salt |
| 4 | sugar (for meringue) |
| 1/2 | strawberry (for topping) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 2271.4 |
| Total Fat | 47.5 g |
| Saturated Fat | 8.3 g |
| Cholesterol | 2.5 mg |
| Sodium | 1953.2 mg |
| Total Carbohydrates | 430.2 g |
| Dietary Fiber | 4.5 g |
| Sugars | 301.8 g |
| Protein | 36 g |
Instructions
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Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure the ideal baking temperature for your cake.
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Prepare the Pan: Lightly spray a 9×9 inch baking pan or a round dish with cooking spray to prevent sticking and facilitate easy removal after baking.
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Mix the Batter: In a large bowl, combine the all-purpose flour, 1 cup of sugar, margarine, skim milk, baking powder, fresh lemon rind, vanilla extract, salt, and 2 egg whites. Using an electric mixer, beat the mixture on low speed for 30 seconds, making sure to scrape the bowl constantly to incorporate all ingredients.
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Increase Speed: After 30 seconds, increase the mixer speed to high and continue beating for about 2 minutes, scraping the bowl occasionally to achieve a smooth batter.
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Bake the Cake: Pour the batter into your prepared pan, and place it in the oven. Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool slightly in the pan.
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Prepare the Meringue: After cooling, increase the oven temperature to 400°F (204°C). In a medium bowl, beat the remaining 2 egg whites with an electric mixer until frothy. Gradually add in ½ cup of sugar, one tablespoon at a time, while continuing to beat until the mixture becomes stiff and glossy.
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Spread the Meringue: Carefully spread the meringue over the cooled cake, ensuring an even layer that covers the entire surface.
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Brown the Meringue: Return the cake to the oven and bake for an additional 8-10 minutes, or until the meringue is lightly browned. Keep an eye on it to prevent burning.
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Cool Completely: Once the meringue is beautifully browned, remove the cake from the oven and allow it to cool completely at room temperature.
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Serve: Just before serving, top the cake with freshly sliced strawberries for a burst of color and flavor that perfectly complements the lemony goodness.
Enjoy this delightful Lemon Meringue Easter Cake with family and friends, and share the joy of spring flavors at your next gathering!
