Moist Lemon Meringue Cake Recipe

Name: Moist Lemon Meringue Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sliced fresh strawberries; 1-1/4 cups sugar, divided; 1/4 cup butter, softened; 2 large egg whites; 1 teaspoon vanilla extract; 1-1/4 cups all-purpose flour; 1-1/2 teaspoons baking powder; 1-1/2 teaspoons grated lemon peel; 1/4 teaspoon salt; 1/2 cup fat-free milk; 2 large egg whites; 1/4 cup sugar

Servings: persons

2 cups sliced fresh strawberries
1-1/4 cups sugar, divided
1/4 cup butter, softened
2 large egg whites
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons grated lemon peel
1/4 teaspoon salt
1/2 cup fat-free milk
2 large egg whites
1/4 cup sugar

1
In a small bowl, combine strawberries and 1/4 cup sugar. Refrigerate until serving. In a large bowl, beat butter and remaining sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Combine the flour, baking powder, lemon peel and salt; add to butter mixture alternately with milk, beating well after each addition.
2
Pour into an 8-in. square baking dish coated with cooking spray. Bake at 350u00b0 for 30-35 minutes or until a toothpick inserted in the center comes out clean.
3
For meringue, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot cake, sealing meringue to edges.
4
Bake at 350u00b0 for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour.
5
Refrigerate for 1-2 hours before serving. Cut into squares; serve with strawberry mixture.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 cups sliced fresh strawberries, 1-1/4 cups sugar, divided, 1/4 cup butter, softened, 2 large egg whites, and more.

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

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.

That's it — enjoy your meal!

Moist Lemon Meringue Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions