How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Lemon Cake With Lemon Meringue Frosting?

You need 22 ingredients. The key ingredients include: Cooking Spray, Flour for dusting, 1 (1/2 pint) raspberries, 1 tablespoon sugar, and more.

Is Lemon Cake With Lemon Meringue Frosting suitable as baking & desserts?

Yes, Lemon Cake With Lemon Meringue Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Lemon Cake With Lemon Meringue Frosting?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Cake With Lemon Meringue Frosting Recipe

Name: Lemon Cake With Lemon Meringue Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking Spray; Flour for dusting; 1 (1/2 pint) raspberries; 1 tablespoon sugar; 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; 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

Lemon Cake With Lemon Meringue Frosting

Eats Now Editorial Team · 1227 kcal · Baking & Desserts

1
Click here to see how it's made.
2
Preheat the oven to 325 degrees F. Spray 2 (8-inch) round cake pans with cooking spray.
3
Dust lightly with flour and shake out the excess.
4
Reserve half of the raspberries, and combine the other half with 1 tablespoon sugar and crush with a fork.
5
Set aside.
6
Sift together the flour, baking powder, baking soda, and salt in a medium bowl, stir with a fork to evenly combine the ingredients.
7
In another bowl, whisk the buttermilk, oil, lemon zest, and lemon juice.
8
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.
9
Add the flour mixture in 3 parts, alternating with the buttermilk mixture in 2 parts, beginning and ending with the flour.
10
Stir together by hand until evenly combined and no lumps remain.
11
Pour the batter evenly into the pans.
12
Bake in the center of the oven until a cake tester comes out clean, about 30 minutes.
13
Cool on a baking rack for 10 minutes, then turn the cakes out onto a baking rack to cool completely.
14
Frosting: Bring a few inches of water to a boil in a saucepan that can hold an electric mixer bowl above the water.
15
Whisk the sugar, egg whites, water, cream of tartar, and salt in the bowl by hand.
16
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.
17
Remove from the heat; beat in the lemon zest and vanilla.
18
To assemble the cake: Place 1 layer on a flat serving or cake plate, top side down, and spread with crushed raspberries.
19
Top with 3/4 cup frosting, spreading gently on top of the raspberries.
20
Place the second cake layer on top, top side up, and frost the top and sides.
21
Decorate with the reserved raspberries.
22
Food Network Kitchens created this lightened-up recipe from a user submission.
23
Click here to see the original recipe.
24
Nutritional analysis per serving:
25
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

Lemon Cake With Lemon Meringue Frosting

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