LEMON MERINGUE CAKE
Want a beautiful cake without frosting? Layers of cake and meringue filled with lemon pudding make a beautiful frost-free cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 8
Number Of Ingredients 14
Steps:
- Make pudding mix as directed on box for pie, using all remaining filling ingredients. Refrigerate about 1 1/2 hours or until chilled.
- Heat oven to 325°F. Grease sides of two 9- or 8-inch round cake pans. Line bottoms of pans with cooking parchment paper. In medium bowl, beat cake flour, 3/4 cup sugar, the baking powder, salt, shortening, milk, vanilla and 4 egg yolks with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. (Batter will be stiff.) Spread evenly in pans.
- In small bowl, beat 4 egg whites with electric mixer on medium speed until foamy. Beat in 1 cup sugar, 1 tablespoon at a time, on high speed until stiff peaks form. Spread half of meringue over batter in each pan.
- Bake 30 to 35 minutes or until meringue looks set and dry. Cool 10 minutes. Loosen meringues from edges of pans with point of knife if necessary. Carefully remove from pans and peel off paper. Cool completely with meringue sides up on cooling racks, about 1 hour.
- Spread 1 1/4 cups pudding over meringue on 1 cake layer. Place other cake layer, meringue side up, on first layer. Top with remaining pudding. Serve within 30 minutes. Store in refrigerator.
Nutrition Facts : Calories 590, Carbohydrate 86 g, Cholesterol 160 mg, Fiber 0 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 340 mg
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Lleida
[email protected]This cake was easy to make and turned out delicious. I would definitely recommend it to anyone who loves lemon meringue pie.
Sk Sanny khan
[email protected]This cake was amazing! The flavors were perfect and the texture was spot on. I will definitely be making this cake again for my next party.
Kaylee Stafford
[email protected]Lemon meringue cake is one of my favorite desserts, and this recipe did not disappoint. The cake was light and fluffy, the lemon curd was tangy and sweet, and the meringue was perfectly toasted. I will definitely be making this cake again.
Bakht Muhammad
[email protected]This cake was a disaster! The meringue curdled and the cake was overcooked. I had to throw the whole thing away. I'm not sure what I did wrong, but I will not be making this cake again.
Liliana Solis
[email protected]This cake was a disappointment. The cake was dry and the meringue was too hard. I followed the recipe exactly, so I'm not sure what went wrong. I won't be making this cake again.
ZEESHAN RASOOL
[email protected]This cake was a bit too sweet for my taste, but it was still good. The lemon curd was delicious and the meringue was light and fluffy. I would make this cake again, but I would use less sugar in the meringue.
Bootsie Boo
[email protected]This cake was easy to make and turned out beautifully. The lemon curd was a bit too tart for my taste, but the meringue was perfect. I would make this cake again, but I would use less lemon juice in the curd.
Shamica Duncan
[email protected]I made this cake for a bake sale and it sold out in minutes! Everyone loved the flavor and the texture. I will definitely be making this cake again.
Phophi Masikhwa
[email protected]This cake was delicious! The lemon curd was the perfect balance of sweet and tart, and the meringue was light and fluffy. I would definitely recommend this recipe to anyone who loves lemon meringue pie.
tim Marshall
[email protected]I've made this cake several times and it always turns out great. The recipe is easy to follow and the cake is always a crowd-pleaser. I love the combination of the sweet meringue and the tangy lemon curd.
Bongo Roast
[email protected]This lemon meringue cake was a hit at my party! The cake was light and fluffy, and the meringue was perfectly toasted. I loved the sweet and tangy flavor of the lemon curd. I will definitely be making this cake again.