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


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    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!
    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!!
    Very easy to make and taste great!
    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!
    This recipe was HORRIBLE. I followed the measurements to the tee and it ended up smelling and tasting like oil. YUCK!
    DRY DRY DRY...nice flavor but way too dry.....Booo.
    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.
    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.
    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.
    yes, plan to make it for my family
    This cake is amazing! After reading the other reviews, I was hesitant to try it because of the "dry" complaint. This cake is dense, but full of air pockets and melts in your mouth! Mine was not dry at all. The cake was moist, the meringue was EASY to make and tastes like fluffy heaven. I even used frozen raspberries because I couldn't find fresh and the filling was great! Overall, this is going in my recipe book as a favorite!!
    Had a great flavor but not so great texture. Very dry. Next time I would fold in egg whites to make fluffier. I also substituted strawberries for raspberries. Icing was a little too sweet next time I will reduce sugar.
    Great flavor! The cake itself was a little dry and dense would be an excellent tea cake
    I agree with the other posts. The flavor was great, but I wished the cake was lighter and fluffier. Mine too, was dense and dry.
    Loved the flavor combination, but would have preferred the cake to be lighter, may be more spongy rather than heavy and full.
    I might have left it in a tad too long, but mine was not very moist. good flavor though.
    I made this for my grandparents 50th anniversary party. The taste was definitely there, but it had a very dense, cornbread-like texture. I personally liked it, but some of my family members wished it was lighter. The frosting was delicious!
    I put this frosting on Paula Deen's lemon cake because her meringue recipe flopped for me, twice! This meringue had more tartar and I used cold egg whites so maybe that's why but, nonetheless, it is a good recipe, and I am glad it calls for the lemon zest because Paula's didn't. Paula's needed more lemon in her "lemon" cake and this frosting did that nicely. Maybe I'll try the cake next time.
    It is an italian meringue Diane.
    I tried just the icing, should have left on the double boiler few seconds longer, but the icing was delicious.
     
    Thank you everyone
     
    This is a keeper
     
    Patty
    I have never made a cake "from scratch" before so I was up to the challenge and I made a bit of a mess, but this cake was a HIT! I took it to work and everyone absolutely LOVED it! Even my boss, who is a self-proclaimed food snob, went back for seconds. She couldn't get enough of it! The 7-minute icing didn't really make enough for the whole cake, but I quickly made more no problem. People in my office who supposedly "don't like lemon cake" found it delicious. The raspberries really switched up the flavors between the super-sweet icing (I wouldn't reeealllly call it meringue) and balanced well with the lemon. Everything about this cake is fantastic and for those who didn't like it, well try, try again because it will be worth it! It's a perfect summer cake and I will be making it again for sure!
    I made this cake as a surprise for my health-conscious boyfriend's birthday, and while it wasn't an obscene amount of work, it was difficult enough to be really disappointing. The cake is pretty dry and has the consistency of cornbread. The lemon flavor and aroma came through really nicely in the cake and the meringue, but the texture really turned me off. And this is my own fault, but I remembered after the fact that I don't really like meringue... covering an entire cake with it is A LOT of meringue. Lastly, beware of the raspberries you buy. I bought them in season and built the cake the next day. Luckily I served it hours later and we got four pieces out of it, because the next day the raspberries molded badly and ruined the whole cake! Strawberries might keep better. Nevertheless, next year I will be making him a delicious, full-fat cake.
    What is the pictured garnish? It is NOT raspberries, like the recipe states. It looks like sliced lemon & possibly mint. But . . .
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