We’ve all heard of and likely ate Lemon Meringue Pie but how about Lemon Meringue Cake. A cool twist on a favorite dessert. I have made this a couple times over the years but put a twist on this version by adding poppy seeds, if you have a grain flaker/roller take the time to fresh ground for an amazing robust poppy seed flavor and eliminates the crunch. I used the KoMo Flicfloc hand flaker but you can also use one of their Electric Flakers or the Flaker attachment on the Ankarsrum Mixer.
Accessories: KoMo FlicFloc Roller and Ankarsrum mixer with both bowls
Servings: 2 9 inch round cakes
Preheat oven to 350 degrees
Ingredients:
CAKE
- 1 cup milk
- 2 tbsp. honey
- 3/4 cup poppy seeds (optional)
- 1/2 cup margarine
- 3/4 cup oil
- 1 1/4 cup sugar
- 4 eggs (separated)
- zest of 1 lemon
- 1/34 cup lemon juice
- 2 tsp vanilla
- 1 cup sour cream
- 2 1/2 cups flour
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 cups Lemon Filling or home made curd.
- MERINGUE
- 5 6 egg whites
- 1/2 tsp cream of tartar
- 1 tsp vanilla
- 3/4 cup sugar.
In plastic bowl with balloon whips and setting on high. Beat the egg whites, cream of tartar till stiff peaks form. Slowly add vanilla and then sugar till peaks firm again and gets shiny. Spread over cake.
Heat milk and honey, if using poppy seeds add them to this and simmer for about 3 minutes. If no poppy seeds just heat. While this is heating separate eggs and whip the whites in the small plastic bowl with balloon whips and set aside. Once milk mixture is done add the butter to melt as well it cools the mixture. Pour into stainless bowl and add the sour cream, sugar, oil and egg yolks and lemon zest. Mix together till light then with mixer on lowest speed with the roller and scraper gently fold in the egg whites just till moist. Pour into 2 well greased 9 inch pans. Place into preheated oven for 30 minutes or till toothpick comes out dry. Allow to cool several minutes, then remove from pan and cool.
Once cool cut each cake in half crosswise resulting in 4 layers. If to much of a raised bump on cake tops cut one down as need all layers flat other than top can have the bump if like. What to do with that piece? Enjoy it:-)
To prepare the filling you can use store bought Lemon Curd or prepare your own. I took the simple route here and purchased mine. Place cake on an ovenproof plate or pan as you will need to bake meringue. Place 1/3 of the Lemon filling between each Layer and allow to set for an hour before topping with Meringue.
Spread Meringue over cake like frosting. Place in preheated oven for 7 – 10 minutes till lightly browned. Enjoy immediately or store refrigerated to prevent Meringue from shrinking. You can see my meringue shrank slightly as it sat in a warm room for several hours before cutting into for a Birthday Celebration for my wonderful dad.