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LEMON CAKE WITH RASPBERRY MERINGUE

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Author: Lindsay Nathanson

Ingredients
  

LEMON CAKE

  • 5 large egg whites at room temperature
  • 1 cup whole milk at room temperature
  • 2 1/4 teaspoons pure vanilla extract
  • 3 tablespoons of lemon juice
  • 2 tablespoons lemon zest
  • 3 cups cake flour, sifted
  • 1 3/4 cups sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons unsalted butter, at room temperature and cut into cubes
  • yellow food coloring (optional)

RASPBERRY MERINGUE

  • 6 egg whites
  • 1 1/4 cup + 2 tablespoons sugar
  • 3 1/4 sticks of unsalted butter
  • 7 oz. raspberries (plus more for decorating)
  • 1 1/2 teaspoon vanilla extract
  • pink food coloring (optional)
How To Make Lemon Cake
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Instructions
 

For the cake:

  • Preheat oven to 350 degrees. Prepare three 8" cake pans with pam and parchment.
  • In a medium bowl combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
  • Add the butter and remaining milk, and mix on a low speed until just combined. Increase to medium speed and mix for 1-2 minutes.
  • Scrape the sides of the bowl and begin to add the egg mixture in 2 separate batches, beat on medium speed until it is just combined.
  • With a rubber spatula, fold lemon juice, lemon zest and a few drops of yellow food coloring. The batter should be a bright yellow color.
  • Divide the batter between the three cake pans.
  • Bake for about 25 minutes or until a toothpick comes out clean.
  • Let cool on racks until cooled completely.

For the meringue:

  • Combine egg whites and sugar in the heatproof bowl and place over a pan of simmering water.
  • Whisk constantly with a whisk until sugar has dissolved and the mixture is warm to the touch.
  • Put mixture in a stand mixer fitted with whisk attachment. Whisk on high speed until stiff speaks form. The mixture should be fluffy and glossy, and completely cool. (About 10 minutes)
  • Put the mixer on low-medium speed, and add butter a little at a time. Once all the butter has been added, add vanilla extract and increase the speed of the mixer to high. Let mix for 3-5 minutes.
  • Purée 7 oz. of raspberries in a blender. Press the raspberry purée through a fine mesh strainer to get rid of all the seeds. Discard the seeds.
  • Add purée and a few drops of pink food coloring to buttercream and beat until the frosting is smooth and a bright pink color.

Assembly

  • Once cakes are cool, take them out of the pans, and place one layer onto a cake plate. Using an offset spatula, spread about 3/4 cup of frosting on the cake.
  • Repeat with the second layer.
  • Turn the third layer upside down (so the bottom is face up) and gently place it on top of the second layer.
  • Use the remaining frosting to frost the rest of the cake. Start with a generous amount on the top and work your way to the sides.

Notes

*Makes 1 Cake