Lemon Meringue Angel Cake: A Heavenly Fusion of Classic Desserts

Experience the best of both worlds with our Lemon Meringue Angel Cake – a delightful blend of light, airy angel food cake and zesty, sweet lemon meringue pie. This show-stopping dessert is guaranteed to impress!

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Looking for more captivating cake recipes that are as impressive to look at as they are delicious to eat? Explore our Italian Cream Cake, a family favorite Carrot Cake, or this incredibly moist Coconut Bundt Cake. Each offers a unique flavor profile perfect for any celebration or sweet craving.

My Sweet Celebration: A Journey to the Perfect Lemon Meringue Angel Cake

This year marked a special milestone – my blog’s 7th birthday! What better way to celebrate than with a cake that truly captures my heart? And when it comes to cakes I adore, anything lemon always takes the prize.

The moment I first laid eyes on a Lemon Meringue Angel Cake a few weeks ago, I knew I had to make it. A blog birthday felt like the perfect excuse to dive into this ambitious project. My past experiences with homemade angel food cakes have been, let’s just say, a bit unpredictable. So, when this cake emerged from the oven, tall, golden, and looking utterly flawless, I let out a genuine squeal of joy! The excitement was so real that I immediately had to text my foodie friends to share the triumphant news. It’s a feeling every home baker knows – that moment when a challenging recipe turns out perfectly, making all the effort worthwhile.

For this recipe, I was committed to using homemade lemon curd. While store-bought is an option for convenience, the vibrant, fresh flavor of homemade lemon curd is simply unmatched and truly elevates this cake to another level. The zest and tang it brings are essential to balancing the sweetness of the meringue and the lightness of the angel food cake.

However, my baking adventure wasn’t entirely without its hitches. My biggest hurdle appeared when I realized I didn’t own an oven-safe serving plate large enough for the cake. My initial solution was to place it on parchment paper on a baking sheet, with the intention of transferring it later. This, as I quickly learned, was a significant misstep! Meringue and parchment paper, especially after baking, form an unyielding bond. It was quite a struggle to peel the cake from the paper, resulting in some less-than-perfect slices. Next time, I’ll definitely ensure I have an ovenproof plate or, better yet, use my trusty kitchen torch to achieve that beautiful golden-brown meringue finish without the need for a second bake.

Despite these minor setbacks, the final product was everything I had hoped for. The cake was incredibly light and delicate, offering the perfect counterpoint to the bright, tart lemon flavor. This dessert is truly at its peak when served on the day it’s made, as the meringue can become a little sticky after refrigeration. Nonetheless, even chilled, its fantastic taste and stunning appearance make it an unforgettable treat. This cake isn’t just a dessert; it’s an experience.

Key Ingredients for a Flawless Lemon Meringue Angel Cake

Crafting this elegant Lemon Meringue Angel Cake requires specific ingredients, each playing a crucial role in achieving its signature light texture and bright flavor. Here’s what you’ll need and why:

For the Angel Food Cake:

• Sugar: While regular granulated sugar works well, superfine sugar is ideal for angel food cake. Its finer crystals dissolve more readily into the egg whites, ensuring a smoother, more stable meringue and a tender crumb.
• Cake Flour: This is a non-negotiable ingredient for truly authentic angel food cake. Cake flour has a lower protein content compared to all-purpose flour, which results in a softer, more delicate, and incredibly tender cake. Avoid substituting with all-purpose flour if you want that classic airy texture.
• Egg Whites: You’ll need a generous amount! Always use large eggs, and critically, ensure the egg whites are at room temperature. Room temperature egg whites whip up with more volume and stability, leading to a much fluffier cake.
• Cream of Tartar: This acidic ingredient is essential for stabilizing the egg whites. It helps them reach their maximum volume and prevents them from collapsing, ensuring a tall, airy cake.
• Vanilla Extract: Pure vanilla extract adds a lovely depth and warmth to the cake, complementing the citrus notes without overpowering them.
• Salt: A pinch of salt is vital for balancing the sweetness and enhancing all the other flavors in the cake.

For the Zesty Lemon Curd Filling:

• Homemade Lemon Curd: As mentioned, homemade lemon curd provides an unparalleled fresh and vibrant lemon flavor that is a game-changer for this cake. However, for a quicker option, a good quality store-bought lemon curd can also be used. Whichever you choose, ensure it’s a generous cup for that delicious citrus punch.

For the Fluffy Meringue Topping:

• Egg Whites: Once again, room temperature egg whites are key for achieving a voluminous and stable meringue. They will whip up lighter and hold their peaks better.
• Cream of Tartar: Just like in the angel food cake, cream of tartar is crucial here. It acts as a stabilizer, helping the meringue become glossy and hold its shape perfectly.
• Granulated Sugar: Standard granulated sugar works beautifully for the meringue, providing both sweetness and structure as it dissolves into the whipped egg whites.

Expert Tips and Tricks for Lemon Meringue Angel Cake Success

Achieving a show-stopping Lemon Meringue Angel Cake is easier than you think with a few helpful tips:

• Efficiency vs. Excellence: For maximum convenience, you can certainly opt for a boxed angel food cake mix and store-bought lemon curd. This will significantly reduce prep time. However, for an truly exceptional flavor and texture experience, I wholeheartedly recommend making both the angel food cake and lemon curd from scratch. The difference in taste is simply incomparable and well worth the extra effort.
• Don’t Waste Those Yolks!: This recipe calls for a significant number of egg whites. Don’t let those precious egg yolks go to waste! They are fantastic for creating other rich and decadent desserts. Consider whipping up a batch of creamy Butterscotch Budino, a classic Banana Cream Pie, or even a refreshing Lemon Ice Cream. It’s a great way to ensure zero waste in your kitchen.
• Mastering the Meringue Browning: As I shared in my personal baking story, transferring a meringue-topped cake can be tricky, especially if the meringue bakes directly onto parchment paper. If you don’t have an oven-safe serving plate, several smart solutions can prevent sticking and make the process smoother. Some excellent ideas shared by fellow bakers include using the removable bottom of a springform pan as your baking surface, or an upside-down ceramic quiche dish. These provide a sturdy, non-stick base. Personally, I’ve found that using a kitchen torch to brown the meringue after assembly is the easiest and most controlled method. This allows you to achieve that beautiful toasted effect without having to bake the entire finished cake again.
• Serving and Storage: This cake is truly best enjoyed on the day it’s made, as the meringue can become slightly sticky if refrigerated. If you must store it, cover it loosely and refrigerate for up to 1-2 days. Bring it to room temperature for about 30 minutes before serving for optimal texture and flavor.

More Zesty Lemon Desserts You’ll Love

If you’re a fan of the bright, tangy flavor of lemon, you’re in for a treat! Here are more of our favorite lemon-infused desserts to brighten your day:

• Lemon Cream Pie: A silky, creamy pie with a punch of lemon.
• Lemon Marshmallow Cookies: Chewy, sweet, and bursting with citrus.
• Shortbread Lemon Tart: A buttery shortbread crust filled with luscious lemon.
• Lemon Meringue Pie: The classic inspiration for our angel cake.
• Coconut and Lemon Poke Cake: A moist cake infused with tropical and citrus flavors.
• Lemon Cheesecake: Rich, creamy, and wonderfully tangy.

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Lemon Meringue Angel Cake

★★★★★

5 from 3 votes

Author:
Deborah Harroun

Prep Time:
40 minutes

Cook Time:
35 minutes

Total Time:
1 hour 15 minutes

Servings:
14 servings

Course:
Dessert

Cuisine:
American

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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!

Ingredients

For the Angel Food Cake

• 1 1/2 cups sugar, divided
• 1 cup cake flour
• 12 egg whites, at room temperature (from large eggs)
• 2 teaspoons cream of tartar
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon salt

For the Lemon Curd Filling

• 1 cup homemade lemon curd (or high-quality store-bought)

For the Meringue Topping

• 4 egg whites, at room temperature
• 3/4 teaspoon cream of tartar
• 1/2 cup granulated sugar

Instructions

1. Prepare for Baking: Position an oven rack in the lowest position. Preheat your oven to 350°F (175°C).
2. Sift Dry Ingredients: In a medium bowl, thoroughly sift together 1/2 cup of the sugar and the cake flour twice. Sifting ensures lightness and prevents lumps. Set this mixture aside.
3. Whip Egg Whites for Cake: In a large, very clean mixing bowl (or the bowl of a stand mixer), combine the 12 egg whites, 2 teaspoons cream of tartar, vanilla extract, and salt. Beat on medium speed until soft peaks begin to form. Gradually, 2 tablespoons at a time, add the remaining 1 cup of sugar, continuing to beat on medium-high speed until stiff, glossy peaks form and the sugar has completely dissolved. The mixture should be smooth when rubbed between your fingers.
4. Fold in Flour Mixture: Gently fold the sifted flour and sugar mixture into the whipped egg whites, adding about half a cup at a time. Be careful not to deflate the egg whites, using a gentle lifting motion until just combined.
5. Bake the Angel Food Cake: Carefully pour the batter into an ungreased 10-inch tube pan. Use a butter knife or a thin spatula to gently cut through the batter in a circular motion to release any large air pockets. Bake for 35-40 minutes, or until the top is golden brown and appears dry and springy to the touch.
6. Cool Inverted: Immediately upon removing the cake from the oven, invert the pan (usually onto the bottle of the pan or over a bottle neck if your pan has feet). Allow it to cool completely upside down. This prevents the cake from collapsing and keeps its airy texture.
7. Assemble the Cake: Once the cake is fully cooled, run a thin knife around the outer and inner edges of the pan to carefully release the cake. Slice the cake horizontally into two even layers. Place the bottom layer onto an ovenproof serving plate (or your chosen alternative for browning meringue). Spread the entire cup of lemon curd evenly over this bottom layer, then carefully place the top cake layer over the curd.
8. Prepare the Meringue: To make the meringue topping, preheat your oven to 350°F (175°C) again. In a clean mixing bowl, beat the 4 egg whites with 3/4 teaspoon cream of tartar on medium speed until soft peaks form. Gradually add the 1/2 cup sugar, continuing to beat until stiff, glossy peaks form.
9. Top and Brown: Spread the prepared meringue evenly over the top and sides of the assembled cake. Bake for 15-18 minutes, or until the meringue is beautifully browned. Alternatively, use a kitchen torch to toast the meringue to your desired golden hue.
10. Serve and Enjoy: Serve slices of this magnificent Lemon Meringue Angel Cake immediately for the best texture and flavor.

Recipe Notes:

*Meringue Browning Tip: If you don’t have an ovenproof serving plate for baking, a kitchen torch is an excellent tool to brown the meringue. This avoids the hassle of transferring the delicate cake and meringue to a separate baking sheet.

This recipe has been slightly adapted from TASTE OF HOME.

Nutrition information provided is an estimate only. Varying brands and products can alter the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1 serving,
Calories: 208 kcal (10%),
Carbohydrates: 44 g (15%),
Protein: 2 g (4%),
Fat: 3 g (5%),
Saturated Fat: 2 g (13%),
Polyunsaturated Fat: 0 g,
Monounsaturated Fat: 1 g,
Trans Fat: 0 g,
Cholesterol: 24 mg (8%),
Sodium: 90 mg (4%),
Potassium: 135 mg (4%),
Fiber: 0 g,
Sugar: 36 g (40%)

Keywords:
angel cake, angel cake recipe, angel food cake, lemon meringue angel cake, lemon dessert, homemade cake