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Posted: 03/30/2014

Lemon Meringue Angel Cake

Total Time: 1 hour 15 minutes ★★★★★ 1 Reviews Jump to Recipe

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Love angel food cake and lemon meringue pie? This Lemon Meringue Angel Cake combines the best of both for an impressive dessert!

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Want more impressive looking cakes? Check out this Italian Cream Cake, my favorite Carrot Cake, or this Coconut Bundt Cake.

Today is my blog birthday (7 years!), so I decided that I needed cake. A cake that I would love. And I knew I couldn’t go wrong with lemon!

I actually spotted this Lemon Meringue Angel Cake a few weeks ago, and had been dying to make it. What better excuse than a birthday celebration? My history with homemade angel food cakes has been mixed, so when this cake came out of the oven and it looked so completely perfect, I squealed with joy and had to text some foodie friends. That’s just how excited I was!!

I decided to go with homemade lemon curd instead of store bought (because the homemade is SO good!). The biggest obstacle I ran into was when I discovered that I don’t have an ovenproof serving plate. I wasn’t quite sure what to do, so I thought I’d put it on a piece of parchment paper on a baking sheet, then transfer it to a cake plate. BIG mistake. I didn’t think that meringue and parchment paper equals stuck, stuck, stuck. So I cut the paper back, but still had some issues trying to get the slices off of the paper. Next time I would either make sure I have an ovenproof plate, or I would just use my kitchen torch to brown the meringue.

Regardless of my issues, this cake was just what I was hoping it would be. Light and delicate with just the right amount of tart lemon flavor. This definitely is best served the day it’s made as the meringue gets a bit sticky after being refrigerated, but either way, this cake tastes fantastic. And it’s gorgeous, to boot.

Ingredients

For the Cake:

Sugar – If you have superfine sugar, it will work best here, but I have also used regular granulated sugar.
Cake Flour – Cake flour is best for angel food cake because it is lower in protein and will produce a tender cake.
Egg Whites – You’ll need lots of egg whites! Use large eggs, and make sure they are at room temperature.
Cream of Tartar – This helps to stabilize the egg whites.
Vanilla Extract – I like to use pure vanilla extract for the best flavor.
Salt – To balance flavors.

For the Lemon Curd:

Homemade Lemon Curd – I like to use homemade, but store bought can be used, as well.

For the Meringue:

Egg Whites – More egg whites, and again, have them at room temperature for best results.
Cream of Tartar – again, to stabilize the egg whites.
Sugar – Use granulated sugar.

Tips and Tricks

For ease, you can use a boxed angel food cake mix and store bought lemon curd. But I think it is definitely worth making it from scratch!

You’ll need a lot of egg whites for this recipe. Save the egg yolks and make Butterscotch Budino, Banana Cream Pie, or Lemon Ice Cream.

I mentioned above that my cake stuck to the parchment paper, but some commenters jumped in with some great ideas for transferring the cake to and from the oven! Some of those ideas are to use the bottom of a springform pan or to use a ceramic quiche dish turned upside down. I do have a kitchen torch now, and I think that might be the easiest.

More Lemon Desserts

Lemon Cream Pie
Lemon Marshmallow Cookies
Lemon Meringue Pie
Coconut and Lemon Poke Cake
Lemon Cheesecake

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