Lemon Meringue Angel Cake: A Heavenly Citrus Delight
Indulge in a slice of sheer bliss with our Lemon Meringue Angel Cake. This irresistible dessert combines the light, airy texture of angel food cake with the vibrant, tangy flavor of fresh lemon and a cloud-like meringue topping. It’s the perfect treat for a special occasion or a refreshing dessert any time of year. The balance of flavors and textures will surely make this cake a showstopper at your next gathering. Ready to create this citrus masterpiece? Let’s dive into the recipe!
Ingredients
For the Angel Food Cake:
- 1 cup cake flour
Cake flour gives the cake its delicate, soft texture, perfect for angel food. - 1 1/2 cups granulated sugar, divided
The sugar is used in two stages—one for the dry ingredients and one for the meringue. - 12 large egg whites, at room temperature
Room temperature egg whites whip better, ensuring a light, fluffy cake. - 1 teaspoon cream of tartar
This stabilizes the egg whites, helping them hold their structure. - 1/4 teaspoon salt
Balances the sweetness and enhances flavor. - 1 teaspoon vanilla extract
Adds a subtle depth of flavor to the cake. - Zest of 2 lemons
Fresh lemon zest infuses the cake with a refreshing citrus fragrance.
For the Lemon Curd Filling:
- 3 large eggs
The eggs provide the richness and structure to the lemon curd. - 3/4 cup granulated sugar
Sweetens the tangy lemon mixture without overpowering it. - 1/2 cup fresh lemon juice
Freshly squeezed juice adds a vibrant, tangy flavor. - Zest of 1 lemon
Adds extra lemony flavor and enhances the freshness of the curd. - 1/4 cup unsalted butter, cubed
The butter adds richness and a smooth texture to the curd.
For the Meringue Topping:
- 4 large egg whites, at room temperature
Like the egg whites for the cake, room temperature eggs are essential for creating a fluffy, stable meringue. - 1/2 teaspoon cream of tartar
This helps the meringue hold its shape and increases its volume. - 1/2 cup granulated sugar
Adds sweetness and structure to the meringue. - 1/2 teaspoon vanilla extract
Enhances the flavor of the meringue and complements the lemon curd.
Instructions
For the Angel Food Cake:
- Preheat your oven to 350°F (175°C). Prepare an ungreased tube pan (10-inch). Do not grease the pan, as the cake needs to climb the sides as it bakes.
- Sift the dry ingredients: In a mixing bowl, sift together the cake flour and 3/4 cup of granulated sugar. Set aside. Sifting ensures that the flour is light and prevents clumping.
- Whip the egg whites: In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until frothy. Add the cream of tartar and salt, then increase the speed to high and continue beating until soft peaks form. Soft peaks are when the egg whites gently flop over when the beaters are lifted.
- Add sugar gradually: Slowly add the remaining 3/4 cup of sugar, a tablespoon at a time, continuing to beat until stiff peaks form. Stiff peaks stand upright and don’t bend when you lift the beaters.
- Incorporate flavorings: Gently fold in the vanilla extract and lemon zest using a rubber spatula. Be gentle to maintain the airiness of the meringue.
- Fold in the flour: Sift the flour mixture over the egg whites in batches, folding carefully with a spatula after each addition. The goal is to keep as much air in the batter as possible.
- Transfer to pan: Spoon the batter into the ungreased tube pan, smoothing the top with a spatula.
- Bake for 35-40 minutes, or until the cake is golden brown and springs back when lightly touched. If a toothpick is inserted into the center, it should come out clean.
- Cool upside down: Once baked, remove the cake from the oven and immediately invert the pan onto a cooling rack. This prevents the cake from collapsing as it cools. Allow it to cool completely upside down.
For the Lemon Curd Filling:
- Prepare the lemon curd: In a heatproof bowl, whisk together the eggs, granulated sugar, lemon juice, and lemon zest.
- Cook the curd: Place the bowl over a pot of simmering water (double boiler method). Whisk constantly for 8-10 minutes until the mixture thickens and coats the back of a spoon. The curd should be smooth and velvety.
- Finish the curd: Remove the bowl from the heat and stir in the cubed butter. Continue stirring until the butter melts and the curd is smooth. Let the lemon curd cool completely before using.
For the Meringue Topping:
- Whip the egg whites: In a clean, dry mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
- Add sugar gradually: Slowly add the granulated sugar, one tablespoon at a time, while continuing to beat on high speed until stiff, glossy peaks form. Add the vanilla extract and mix to combine.
Assembling the Cake:
- Remove the cake from the pan: Carefully run a knife around the edges of the cooled cake to loosen it from the pan. Turn the cake out onto a serving platter.
- Slice the cake: Use a serrated knife to carefully slice the cake horizontally into two even layers.
- Add the lemon curd: Spread the cooled lemon curd evenly over the bottom layer of cake.
- Top with the second layer: Place the top layer of cake over the lemon curd filling.
- Spread the meringue: Carefully spread the meringue topping over the top and sides of the cake. Use a spatula to create peaks and swirls for a beautiful presentation.
- Broil the meringue: Preheat your oven’s broiler. Place the assembled cake under the broiler for 1-2 minutes, or until the meringue is lightly golden brown. Watch closely to prevent burning.
- Cool and serve: Allow the cake to cool slightly before slicing. Serve and enjoy!
Conclusion
Our Lemon Meringue Angel Cake is a true masterpiece that combines light, fluffy angel food cake with tangy lemon curd and a perfectly toasted meringue topping. The result is a refreshing, citrusy dessert that’s both light and indulgent—perfect for any celebration or just a sweet treat to brighten your day. Enjoy each bite of this zesty, airy dessert and savor the delightful balance of textures and flavors.