Desserts > Cake > Layer Cakes > British Cakes

Lemon Meringue Queen Cake Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons grated lemon zest
- 1/2 cup heavy cream
- 2 tablespoons cornstarch
- 2/3 cup granulated sugar
- 2 large egg whites
- 1/4 teaspoon cream of tartar

Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Medium saucepan
- Whisk

Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. 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 vanilla.
4. Add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Stir in the lemon juice and zest.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
6. To make the meringue, combine the cream, cornstarch, sugar, egg whites, and cream of tartar in a medium saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and boils. Remove from heat and let cool.
7. Spread the meringue over the cooled cake. Preheat the oven to 375°F and bake for 10 minutes, or until the meringue is golden brown. Let cool completely before serving.

Time:
Preparation Time: 20 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F (for cake) and 375°F (for meringue)
Serving Size: 8-10

Nutritional Information: Per serving: Calories: 350, Fat: 15g, Saturated Fat: 9g, Cholesterol: 85mg, Sodium: 250mg, Carbohydrates: 48g, Fiber: 1g, Sugar: 33g, Protein: 5g

Substitutions for Ingredients
- Butter: Can be substituted with margarine or vegetable shortening.
- Buttermilk: Can be substituted with plain yogurt or milk with 1 tablespoon of lemon juice or white vinegar added.
- Heavy cream: Can be substituted with evaporated milk.

Variations:
- Add 1/2 cup of fresh or frozen berries to the cake batter for a fruity twist.
- Substitute the lemon juice and zest with orange juice and zest for an orange meringue queen cake.

Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Use freshly squeezed lemon juice for the best flavor.
- Beat the egg whites until stiff peaks form before adding to the meringue mixture.

Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat in the oven at 350°F for 5-10 minutes.

Presentation Ideas:
Garnish with fresh lemon slices and mint leaves.

Garnishes:
Lemon slices and mint leaves.

Pairings:
Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Suggested Side Dishes:
Serve with a side of fresh fruit or a green salad.

Troubleshooting Advice:
- If the meringue is not browning, increase the oven temperature to 400°F and bake for an additional 5 minutes.
- If the meringue is too brown, reduce the oven temperature to 350°F and bake for an additional 5 minutes.

Food Safety Advice:
Always use clean utensils and surfaces when preparing food.

Food History:
Queen cakes are believed to have originated in England in the 18th century.

Flavor Profiles:
This cake has a sweet and tart lemon flavor with a light and fluffy meringue topping.

Serving Suggestions:
Serve as a dessert or as a snack with a cup of tea or coffee.

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Taste: Citrusy, Sweet, Tangy, Fluffy, Creamy