Lemon Meringue Angel Cake Recipe
What’s the best recipe for a great dinner? What is a lemon meringue angel cake recipe? What is better than a lemon meringue pie? My grandma used to make angel food cake for every special occasion, and this just takes it to a whole new level. Is there a whole new, lemony, cloud-like Is it surprisingly easy, and every single person I’ve made it for raves about it. What is the best combination of angel food and meringue? *chef’s kiss*! Is it worth it to try it?
What is lemon meringue angel cake?
Think of your favorite angel food cake, that light as air, slightly sweet sponge. Now imagine that cloud of deliciousness being slathered with a vibrant, tangy lemon curd, and then topped with some whipped cream. Is topped with a billowy, toasted meringue What is Lemon Meringue Angel Cake? Is this a lighter version of lemon meringue pie? What is angel food cake? What makes a spongy cake so special? Is the sweet, airy meringue all working together in perfect harmony? What are some of the best desserts ever created?
Why you’ll love this recipe?
Where do I start? What are some of the best reasons to fall head over heels for this Lemon Meringue Angel? What are some of my favorite cake recipes?
- Flavor Explosion:Is lemon curd too sweet to eat with cake? What a delicious, zesty flavor. I swear, it’s like sunshine in every bite.
- SurprisinglyHow do I make a meringue? What is the best way to get started with a new book? Is it right every single time?
- Budget friendlyAngel food cake is made with pretty basic ingredients, and you probably already have most of them in your kitchen. Lemons are usually pretty affordable, too, making this a surprisingly economical dessert to whip up.
- Crowd-Pleaser:I’ve never met anyone who doesn’t love this cake. Is this a good gift for whoever is having sex with you? Honestly, it disappears in minutes at my house!
What I love about this Lemon Meringue Angel Cake recipe is that it feels fancy, but it’s really good. How easy is it to make something? What is a show-stopping dessert without all the fuss? Plus, it’s so much lighter than other desserts, which means you can totally justify having a second one. If you like lemon desserts, like a lemon poppy seed muffin, then you’re in luck. Is this a must try? I promise you will not regret it.
How do I make lemon meringue angel cake?
Quick Overview
What is a lemon meringue angel cake recipe? First, we’ll bake a simple angel food cake. While that’s cooling, we’ll whip up a tangy lemon curd. What’s the best part about meringue? Can you make lemon curd a day in advance? What is it about the layers of flavor and textures that come together in such a delightful way? Trust me, you’ve got this!
Ingredients Notes:
For the Angel Food Cake:
- Cake Flour: This is KEY for the light, airy texture. Don’t substitute all-purpose!
- Granulated Sugar: For sweetness and structure.
- Egg Whites:If you use fresh egg whites, make sure they are at room temperature. They whip up better that way!
- Cream of Tartar: What are some This stabilizes the egg whites and helps them achieve maximum volume. Don’t skip it!
- Vanilla Extract: What isWhat is the flavor of vanilla cake?
What is lemon curd?
- Fresh Lemon Juice: What are some Freshly squeezed is a MUST! Bottled juice just doesn’t have the same zing.
- Lemon Zest:What are some ways to zest lemons before juicing?
- Granulated sugar:What are some ways to thicken curd?
- Egg Yolks:They give curd its richness and creaminess.
- Unsalted ButterAdds flavor and helps to create smooth, silky texture.
For the Meringue:
- Egg Whites: Again, fresh and at room temperature!
- Granulated Sugar: For sweetness and structure.
- Cream of Tartar: What are someHelps to stabilize egg whites.
- Vanilla Extract: What isWhat is the flavor of meringue?
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Is it important to keep your oven at the right temperature for baking? Do not grease your angel food cake pan! How do I make a batter that clings to the sides of the pan? Trust me, you’ll come out just fine. If it’s a tube pan, ensure the bottom is detachable for easier removal. I usually give the pan a light dusting of flour. I’ve skipped this before and it’s a total pain to get the cake out!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the cake flour and half of the granulated sugar. Set aside. Make sure to whisk it really well to get rid of any lumps in the flour. This step is important because it helps to distribute the sugar evenly throughout the flour, which is a good consistency. Will prevent the cake from becoming dense. What is the best way to sift wheat?
Step 3: Whip Egg Whites
In a large, clean bowl (make sure there’s no grease! ), beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the remaining granulated sugar, beating until stiff, glossy peaks form. Is it safe to overwhip the meringue? I always do this in my stand mixer, but a hand mixer works just as well. What is the key to patience and let the mixer do its thing?
Step 4: Gently Fold
Gently fold the dry ingredients into the egg white mixture in three additions. Be careful not to deflate the egg whites! This is where you need to be gentle and patient. Use a rubber spatula and fold, don’t stir. The goal is to incorporate the dry ingredients without losing all the air in the egg whites. If you overmix, the cake will be dense and flat. A little bit of flour streaks is okay, just don’t overdo it.
Step 5: Bake
Pour the batter into the ungreased angel food cake pan and bake for 35-40 minutes, or until the cake is golden brown and springs back when lightly touched. Every oven is different, so keep an eye on it! The toothpick test doesn’t really work with angel food cake, so go by the color and the springiness. I’ve found that my oven takes closer to 40 minutes, but yours might be different, so just keep checking it after 35 minutes.
Step 6: Cool Upside Down
Immediately invert the pan and let the cake cool completely upside down. This is super important! It prevents the cake from collapsing. I usually hang it upside down over a bottle or the neck of a wine bottle. Let it cool for at least an hour, or even longer. I’ve tried cutting corners and cooling it right-side up before, and it always ends up sinking in the middle. Don’t make my mistake!
Step 7: Make the Lemon Curd
While the cake is cooling, make the lemon curd. In a saucepan, whisk together the lemon juice, lemon zest, sugar, and egg yolks. Cook over medium heat, stirring constantly, until the curd thickens and coats the back of a spoon. Remove from heat and stir in the butter until melted and smooth. Let the curd cool completely. I usually make the lemon curd a day in advance so it has plenty of time to chill and thicken. Plus, it saves time on the day you want to assemble the cake!
Step 8: Make the Meringue
In a clean, heatproof bowl set over a simmering pot of water (double boiler), whisk together the egg whites, sugar, and cream of tartar until the sugar is dissolved. Remove from heat and beat with an electric mixer until stiff, glossy peaks form. Beat in the vanilla extract. This is the secret to a stable meringue! The double boiler step ensures that the sugar dissolves completely, which will prevent the meringue from weeping later. Be patient and let the mixer do its thing until you have those beautiful, stiff peaks.
Step 9: Assemble the Cake
Once the cake is completely cool, run a knife around the edges of the pan to release it. Invert the cake onto a serving plate. Spread the lemon curd evenly over the top of the cake. Then, top with the meringue, swirling it decoratively. Use a kitchen torch to toast the meringue until golden brown. If you don’t have a torch, you can broil it in the oven for a few seconds, but watch it carefully so it doesn’t burn!
Step 10: Slice & Serve
Slice and serve immediately. Enjoy every bite of this heavenly Lemon Meringue Angel Cake Recipe! It’s best served fresh, but leftovers can be stored in the refrigerator for a day or two. Honestly, it never lasts that long at my house!
What to Serve It With
This Lemon Meringue Angel Cake Recipe is fantastic all on its own, but here are a few ideas for elevating the experience:
For a Light Dessert: A scoop of vanilla bean ice cream or a dollop of freshly whipped cream is always a welcome addition. A few fresh berries, like raspberries or blueberries, would also be lovely.
With Coffee or Tea: This cake pairs perfectly with a cup of hot coffee or tea. The acidity of the lemon cuts through the richness of the coffee, making it a delightful combination.
For a Special Occasion: Dress it up with edible flowers or a dusting of powdered sugar. Serve it with a glass of sparkling wine for a truly celebratory treat.
My family always enjoys this cake with a side of fresh fruit salad. The combination of the sweet cake and the refreshing fruit is just perfect! For the holidays I like to add a few candied lemon slices for a festive touch.
Top Tips for Perfecting Your Lemon Meringue Angel Cake Recipe
Want to make sure your Lemon Meringue Angel Cake Recipe is a showstopper? Here are a few of my top tips:
Use Fresh Ingredients: This is especially important for the lemon curd. Fresh lemon juice and zest will give you the best flavor.
Don’t Overmix the Cake Batter: Overmixing will develop the gluten in the flour, resulting in a tough cake. Be gentle and fold the dry ingredients into the egg whites until just combined.
Cool the Cake Upside Down: This prevents the cake from collapsing. I know it’s tempting to skip this step, but trust me, it’s worth it!
Make the Lemon Curd in Advance: This will save you time on the day you want to assemble the cake. Plus, it gives the curd a chance to chill and thicken.
Use a Clean Bowl for the Meringue: Any trace of grease will prevent the egg whites from whipping up properly. Make sure your bowl is squeaky clean!
Toast the Meringue Carefully: Whether you’re using a kitchen torch or the broiler, watch the meringue carefully so it doesn’t burn. You want it to be golden brown and slightly caramelized.
I’ve found that adding a pinch of salt to the lemon curd really enhances the lemon flavor. Also, if you’re worried about the meringue weeping, you can add a teaspoon of cornstarch to the sugar before whipping it. This will help to stabilize the meringue and prevent it from becoming soggy.
Storing and Reheating Tips
If you happen to have any leftovers (which is rare at my house!), here are a few tips for storing and reheating:
Room Temperature: The cake can be stored at room temperature for a few hours, but it’s best to refrigerate it if you’re not going to eat it right away.
Refrigerator Storage: Store the cake in an airtight container in the refrigerator for up to 2 days. The meringue might soften slightly, but it will still taste delicious.
Freezer Instructions: I don’t recommend freezing the cake, as the meringue will become soggy when thawed. However, you can freeze the lemon curd separately for up to 2 months. Thaw it in the refrigerator overnight before using.
Glaze Timing Advice: It’s best to add the meringue just before serving. If you add it too far in advance, it will start to soften and weep.
I always store my leftover cake in a cake carrier in the refrigerator. This helps to prevent it from drying out. And honestly, even if the meringue does soften a bit, it still tastes amazing! The lemon curd keeps really well in the fridge, so I sometimes make a double batch just to have on hand for other desserts or even to spread on toast.
Frequently Asked Questions
Final Thoughts
I truly hope you give this Lemon Meringue Angel Cake Recipe a try! It’s a guaranteed crowd-pleaser that’s surprisingly easy to make. The combination of the light, airy angel food cake, the tangy lemon curd, and the sweet, toasted meringue is simply divine. It’s the perfect dessert for any occasion, from a casual weeknight treat to a special birthday celebration. If you love lemon desserts as much as I do, you’re going to absolutely adore this cake. If you like this recipe, maybe you’d also enjoy my recipes for lemon bars or even a classic lemon poppy seed bread – both are family favorites! Happy baking, friends! And please, let me know how yours turns out in the comments below. I can’t wait to see your creations!
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Lemon Meringue Angel Cake Recipe
Ingredients
Main Ingredients
- 1.25 cups cake flour sifted
- 1.5 cups granulated sugar divided
- 12 large egg whites room temperature
- 1.5 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest freshly grated
- 0.5 teaspoon salt
- 3 tablespoons lemon juice fresh
- 0.5 cup powdered sugar for dusting
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and prepare an angel food cake pan. Do not grease the pan.
- In a medium bowl, whisk together cake flour and 1/2 cup of the granulated sugar. Set aside.
- In a large bowl, beat egg whites on medium speed until foamy. Add cream of tartar and salt, and continue beating until soft peaks form.
- Gradually add the remaining sugar and beat until stiff peaks form. Fold in vanilla extract and lemon zest.
- Gently fold the flour mixture into the egg whites in small batches, being careful not to deflate the batter.
- Pour the batter evenly into the prepared pan and bake for 35 minutes, or until the cake is golden brown and the top springs back when touched lightly.
- Invert the cake pan onto a bottle or cooling rack and let it cool completely before removing from the pan. Dust with powdered sugar before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
