Lemon Loaf

Lemon Meringue Loaf Cake

Lemon Loaf

3 ¾ sticks unsalted butter or vegan butter, room temperature
2 cups sugar
1 tsp vanilla extract
Zest of 3 lemons (I used 2 lemons and 1 lime)
8 large eggs, room temperature
2 2/3 cups all purpose flour
1 tbsp baking powder

Grease 2 9×5 loaf pans with butter or spray.
Preheat the oven to 350°F.
In a large bowl, use a hand mixer or a stand mixer to cream the butter, sugar and vanilla. When the mixture is a pale yellow, add the eggs, one at a time and beat until thoroughly combined.
Sift the flour and baking powder together and slowly incorporate into the mixture, until the batter is smooth. Then use a spatula to fold in the lemon zest.
Bake for 45 minutes (Insert a toothpick in the middle of the cake. A clean toothpick indicates the cake is fully baked.)
Remove the cake from the oven and allow to cool.

Syrup
1/3 cup sugar
1/3 cup lemon juice
1/3 cup water

Place sugar, lemon juice and water in a saucepan and warm over medium heat.
When the sugar has melted and the liquid begins to bubble, remove from heat.
Pour syrup over the cooled cakes, then set aside while you prepare the meringue.

Meringue:
4 egg whites, room temperature
1¼ cup sugar
1/4 tsp salt
1 tsp white vinegar
2 tbsp cornstarch

In a medium bowl, beat the egg whites at a low speed until they become frothy. Then gradually increase the speed. Addd the salt, then slowly add the sugar.
Beat at high speed and when the meringue is velvety white and forms stiff peaks, add the vinegar and cornstarch at lowest speed.
Spoon the meringue on top of the cakes, forming small peaks.
Use a kitchen torch to brown the tops of peaks, or place under the broiler for a few minutes to brown.

Note
Cakes can be frozen. Simply defrost and prepare syrup and meringue when ready to serve.

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