Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter, softened
- 1 1/2 cups white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 4 egg whites
- 1/2 cup white sugar
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.
3. In a large bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the lemon juice and zest.
4. Pour batter into prepared pan.
5. Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. In a medium bowl, beat egg whites until foamy. Gradually add 1/2 cup sugar, beating until stiff peaks form. Spread meringue over the top of the cake, sealing the edges.
7. Bake in preheated oven for an additional 10 minutes, or until meringue is golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Temperature: 350 degrees F (175 degrees C)
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 300
Fat: 12 g
Carbohydrates: 44 g
Protein: 4 g
Substitutions for Ingredients
- For the butter, you can use margarine or vegetable oil.
- For the buttermilk, you can use plain yogurt or sour cream.
- For the eggs, you can use 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water.
Variations:
- You can add 1/2 cup of chopped nuts or dried fruit to the batter.
- You can use different citrus fruits such as oranges or limes instead of lemons.
- You can add 1/2 teaspoon of almond extract to the batter for a different flavor.
Tips and Tricks:
- Make sure to beat the egg whites until stiff peaks form before adding the sugar.
- Make sure to seal the edges of the meringue to the cake to prevent it from shrinking.
- Let the cake cool completely before serving.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cake in the oven at 350 degrees F (175 degrees C) for 10 minutes.
Presentation Ideas:
- Dust the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream.
- Garnish the cake with fresh berries.
Garnishes:
- Powdered sugar
- Whipped cream
- Fresh berries
Pairings:
- Ice cream
- Coffee
- Tea
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the meringue does not form stiff peaks, add a pinch of cream of tartar to the egg whites before adding the sugar.
- If the meringue shrinks, make sure to seal the edges of the meringue to the cake.
Food Safety Advice:
- Make sure to use clean utensils and bowls when preparing the cake.
- Make sure to refrigerate the cake within 2 hours of baking.
Food History:
Lemon meringue cake is a classic dessert that has been around for centuries. It is believed to have originated in France in the 18th century.
Flavor Profiles:
This cake has a sweet and tart flavor from the lemon juice and zest, and a light and fluffy texture from the meringue.
Serving Suggestions:
- Serve the cake with a scoop of ice cream.
- Serve the cake with a cup of tea or coffee.
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