Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 4 egg whites
- 1 cup granulated sugar
Special Equipment Needed:
- 9-inch round cake pan
- Hand mixer
- Electric mixer
- Spatula
- 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.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract, buttermilk, lemon zest, and lemon juice and mix until combined.
6. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
7. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. In a medium bowl, beat the egg whites until soft peaks form.
9. Gradually add the sugar, one tablespoon at a time, until stiff peaks form.
10. Spread the meringue over the top of the cake and bake for an additional 10 minutes, or until the meringue is golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 250
Fat: 8g
Carbohydrates: 37g
Protein: 4g
Substitutions for Ingredients
- Butter: Vegetable oil, coconut oil, or vegan butter
- Buttermilk: Plain yogurt or almond milk
- Eggs: Flax eggs or chia eggs
Variations:
- Add fresh berries to the batter before baking
- Top with a glaze made of powdered sugar and lemon juice
- Add a layer of lemon curd before adding the meringue
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning
- Beat the egg whites until stiff peaks form for the best meringue
- To ensure even baking, rotate the cake pan halfway through baking
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 5-10 minutes, or until heated through.
Presentation Ideas:
- Serve the cake on a cake stand
- Garnish with fresh berries
- Dust with powdered sugar
Garnishes:
- Fresh berries
- Powdered sugar
- Lemon zest
Pairings:
- Ice cream
- Whipped cream
- Fresh fruit
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the meringue is not browning, increase the oven temperature to 375°F.
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning
- Make sure all utensils and equipment are clean and sanitized before use
- Refrigerate any leftovers immediately
Food History:
Lemon meringue pie is believed to have originated in the 19th century in England. It is believed to have been created by a French chef who was working in an English kitchen.
Flavor Profiles:
This cake has a sweet and tart flavor profile with notes of lemon and vanilla.
Serving Suggestions:
This cake is best served at room temperature with a dollop of whipped cream or a scoop of ice cream.
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