Monday, February 6, 2012

Lemon Cake with Lemon Meringue Frosting

Lemon Cake:
Adapted from Martha Stewart

  • 3/4 cup unsalted butter
  • 2 1/4 flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups sugar
  • 3 eggs
  • 3/4 cup buttermilk
  • 1 lemon zest

  1. Heat oven to 320° F (160° C). Butter a 8 inch heart shaped pan.
  2. Add flour, baking powder and salt in a medium sized bowl. In a large bowl, beat butter in high speed until light and fluffy, about 4 minutes; add sugar and beat until well combined. Add eggs, one at a time and beating well after each addition. Beat in low speed flour and buttermilk, starting and ending with flour. Stir in zest.
  3. Pour batter into pan and bake for 30 minutes. Let cool completely before cutting into half and before adding frosting

Lemon Meringue Frosting

  • 8 egg whites
  • 2 cups of sugar
  • 5 teaspoons lemon juice
  • Red food coloring

  1. Mix egg whites and sugar and heat over a pan of simmering water, until sugar is dissolved, about 4 minutes. Transfer to a bowl and add lemon juice; mix in high speed until stiff peaks form, about 12 minutes. Add food coloring, drop by drop, until getting to the desired color.
  2. Pipe with a medium open star over cake


  1. ooooh I had lemon cake not long ago, but it wasn't that pretty! LOL

    Stopping by from Blogging Buddies

  2. That is the cutest cake! It reminds me of a sea creature.

  3. That is lovely! And looks delicious also!

  4. How cute and yummy1 No one will gues it's lemon!

  5. That looks so fun!!
    I so wish I could bake.

  6. Lovely! I would want to try this except for the egg whites. I hate trying to get those egg whites separated.

    1. Hi Melody!! here I found an interesting video on how to separate egg whies easily

      I hope you find it useful!