Lemon Cake With Lemon Meringue Frosting

Total Time:
1 hr 10 min
Prep:
40 min
Cook:
30 min

Yield:
12 servings, 3 cups frosting
Level:
Intermediate

Ingredients
  • Cooking Spray
  • Flour for dusting
  • 1 (1/2 pint) raspberries
  • 1 tablespoon sugar
  • Cake:
  • 2 1/3 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup lowfat buttermilk
  • 1/3 cup vegetable oil
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 large eggs
  • 1 large egg white
  • 1 1/4 cups sugar
  • Frosting:
  • 3/4 cups sugar
  • 2 large egg whites
  • 3 tablespoons water
  • 1/2 teaspoon cream of tartar
  • 1/8 teaspoon fine salt
  • 1 tablespoon finely grated lemon zest
  • 1 teaspoon pure vanilla extract
Directions

Click here to see how it's made.

Preheat the oven to 325 degrees F. Spray 2 (8-inch) round cake pans with cooking spray. Dust lightly with flour and shake out the excess.

Reserve half of the raspberries, and combine the other half with 1 tablespoon sugar and crush with a fork. Set aside.

Sift together the flour, baking powder, baking soda, and salt in a medium bowl, stir with a fork to evenly combine the ingredients. In another bowl, whisk the buttermilk, oil, lemon zest, and lemon juice.

Whisk together eggs, egg whites and sugar in a large bowl and beat with an electric mixer on medium speed until it holds ribbons, about 2 minutes. Add the flour mixture in 3 parts, alternating with the buttermilk mixture in 2 parts, beginning and ending with the flour. Stir together by hand until evenly combined and no lumps remain.

Pour the batter evenly into the pans. Bake in the center of the oven until a cake tester comes out clean, about 30 minutes. Cool on a baking rack for 10 minutes, then turn the cakes out onto a baking rack to cool completely.

Frosting: Bring a few inches of water to a boil in a saucepan that can hold an electric mixer bowl above the water. Whisk the sugar, egg whites, water, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and beat with an electric hand mixer at medium-high speed until stiff peaks form, about 7 minutes. Remove from the heat; beat in the lemon zest and vanilla.

To assemble the cake: Place 1 layer on a flat serving or cake plate, top side down, and spread with crushed raspberries. Top with 3/4 cup frosting, spreading gently on top of the raspberries. Place the second cake layer on top, top side up, and frost the top and sides. Decorate with the reserved raspberries.

Food Network Kitchens created this lightened-up recipe from a user submission. Click here to see the original recipe.

Copyright 2009 Television Food Network, G.P. All rights reserved

Nutritional analysis per serving:

Calories 315; Total Fat 7 g; (Sat Fat 1 g, Mono Fat 4 g, Poly Fat 2 g) ; Protein 5 g; Carb 58 g; Fiber 1 g; Cholesterol 36 mg; Sodium 285 mg


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
3.5 23
This was a delicious cake recipe. I made mine with blueberries versus raspberries, as I personally like the combination with the lemon (and I also used frozen berries rather than fresh. In addition, I made a few other changes as well. I added a full 3rd egg compared to just a 3rd egg white in the batter, and I added approximately 1/4 cup of sour cream - just to bring some additional moisture to the party. All-in-all, this is a great tasting recipe I will definitely be making again! item not reviewed by moderator and published
i really liked this recipe! it was pretty easy to make and tastes great. i guess you could really make it with any berries you like. since i wanted to make a simpler frosting i made my own using a small tub of cool whip and mixed it with a small box of instant vanilla pudding with the juice and zest of one lemon. i made this cake for my dad's birthday and it was a hit with everyone!! item not reviewed by moderator and published
Very easy to make and taste great! item not reviewed by moderator and published
the only thing i would change is that next time i would make layers thinner and make more filling cause the cake is a little dry but i loved it anyway, also loved the fact that is calorie reduced! item not reviewed by moderator and published
This recipe was HORRIBLE. I followed the measurements to the tee and it ended up smelling and tasting like oil. YUCK! item not reviewed by moderator and published
DRY DRY DRY...nice flavor but way too dry.....Booo. item not reviewed by moderator and published
The cake itself is very good, although it didn't look as nicely as at the picture. As for frosting, I failed, but I don't blame the recipe. Probably, I was doing something wrong. I agree that flavor is fantastic. item not reviewed by moderator and published
It was easy to make and delicious. I was afraid that it would be too lemony and not everyone would like it, but it was the perfect amount of lemon flavor and the frosting was light fluffy and delicious. Every part of the cake went well together and I will make it many more times for my friends, and just for myself to eat. item not reviewed by moderator and published
Very upset such a DRY cake.. I substituted cake flour and used all purpose flour and strawberries instead of raspberries.. I even added a bit more of buttermilk.. It definitely has the lemon taste but cant get around the dryness. item not reviewed by moderator and published
yes, plan to make it for my family item not reviewed by moderator and published

This recipe is featured in:

Desserts to Feel Good About