Strawberry-Lemonade Meringue Cake

April 06, 2011

I do love Spring, and the flavors that accompany the arrival of crocus, daffodils, and tulips. While I rarely need an excuse for the luscious combination of lemon and meringue, this is the perfect cake for any occasion...or perhaps your family's Easter celebration in just a few weeks?

Oh...and, there will be another special celebration going on around here in a few weeks--in case you just need to have a reason to make one of my favorite things. :)

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Strawberry-Lemonade Meringue CakeAdapted from Martha Stewart's Lemon Cake

  • Baker's Joy, or other oil + flour spray for pans
  • 1 cup butter, room temperature
  • 2 1/2 cups all-purpose flour 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon lemon zest
  • 2 cups sugar
  • 2 large eggs plus
  • 3 large egg yolks
  • 1/4 cup plus
  • 2 tablespoons fresh lemon juice
  • 1cup low-fat buttermilk
  • 1 lemon, thinly sliced and seeded
  • 1 pint strawberries, sliced Whipped Meringue Frosting (recipe below)

Preheat oven to 350 degrees. Spray 2  8 inch cake pans, with Baker's Joy. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.

In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.

Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.

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While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes.

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Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.

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Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract.

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Frost cooled cakes, filling the middle layer with sliced strawberries, and top with candied lemon slices and fresh strawberries.

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Whipped Meringue Frosting

  • 3 large egg whites
  • 3/4 cup sugar
  • Pinch of salt
  • 1/3 cup water
  • 1/4 teaspoon pure vanilla extract

In a heatproof bowl set over (not in) a saucepan of simmering water, combine 3 large egg whites, 3/4 cup sugar, a pinch salt and 1/3 cup water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 on an instant-read thermometer), 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add 1/4 teaspoon pure vanilla extract, and beat just until combined. Use immediately.

****For more lemony-goodness, my sis-in-law posted yummy lemon bars today! Go check her recipe out!****





The GraceLaced studio is moving!

The GraceLaced studio and fulfillment center are moving! 

Due to the move, all print and notecards orders placed between Saturday, February 17 and Thursday, February 22 may take as long as 10 days to ship. We thank you for your patience during this time and we're looking forward to getting settled in our new space soon.