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Lemon Cake With Lemon Meringue Frosting (Food Network Kitchens) Recipe

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Lemon Cake With Lemon Meringue Frosting (Food Network Kitchens)
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Ingredients
22
Count
Nutrition
264
Calories
Total time
70
Minutes
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Ingredients:

  • cooking spray
  • flour for dusting
  • 1 (1/2 pint) raspberries
  • 1 tbsp sugar
  • 2 1/3 cups cake flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup vegetable oil
  • 1 tbsp finely grated lemon zest
  • 2 large eggs
  • 1 large egg white
  • 1 1/4 cups sugar
  • 3/4 cups sugar
  • 2 large egg whites
  • 3 tbsp water
  • 1/8 tsp fine salt
  • 1 tbsp finely grated lemon zest

Directions:

  1. Click here to see how it's made.
  2. Preheat the oven to 325 degrees F. Spray 2 (8-inch) round cake pans with cooking spray. Dust lightly with flour and shake out the excess.
  3. Reserve half of the raspberries, and combine the other half with 1 tablespoon sugar and crush with a fork. Set aside.
  4. Sift together the flour, baking powder, baking soda, and salt in a medium bowl, stir with a fork to evenly combine the ingredients. In another bowl, whisk the buttermilk, oil, lemon zest, and lemon juice.
  5. Whisk together eggs, egg whites and sugar in a large bowl and beat with an electric mixer on medium speed until it holds ribbons, about 2 minutes. Add the flour mixture in 3 parts, alternating with the buttermilk mixture in 2 parts, beginning and ending with the flour. Stir together by hand until evenly combined and no lumps remain.
  6. Pour the batter evenly into the pans. Bake in the center of the oven until a cake tester comes out clean, about 30 minutes. Cool on a baking rack for 10 minutes, then turn the cakes out onto a baking rack to cool completely.
  7. Frosting: Bring a few inches of water to a boil in a saucepan that can hold an electric mixer bowl above the water. Whisk the sugar, egg whites, water, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and beat with an electric hand mixer at medium-high speed until stiff peaks form, about 7 minutes. Remove from the heat; beat in the lemon zest and vanilla.
  8. To assemble the cake: Place 1 layer on a flat serving or cake plate, top side down, and spread with crushed raspberries. Top with 3/4 cup frosting, spreading gently on top of the raspberries. Place the second cake layer on top, top side up, and frost the top and sides. Decorate with the reserved raspberries.
  9. Food Network Kitchens created this lightened-up recipe from a user submission. Click here to see the original recipe.
  10. Copyright 2009 Television Food Network, G.P. All rights reserved
  11. Nutritional analysis per serving:
  12. Calories 315; Total Fat 7 g; (Sat Fat 1 g, Mono Fat 4 g, Poly Fat 2 g) ; Protein 5 g; Carb 58 g; Fiber 1 g; Cholesterol 36 mg; Sodium 285 mg
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 263.86 Kcal (1105 kJ)
Calories from fat 67.11 Kcal
% Daily Value*
Total Fat 7.46g 11%
Cholesterol 31.41mg 10%
Sodium 186.49mg 8%
Potassium 194.36mg 4%
Total Carbs 45.78g 15%
Sugars 21.98g 88%
Dietary Fiber 2.36g 9%
Protein 4.69g 9%
Vitamin C 7.9mg 13%
Iron 2.3mg 13%
Calcium 55.2mg 6%
Amount Per 100 g
Calories 226.82 Kcal (950 kJ)
Calories from fat 57.69 Kcal
% Daily Value*
Total Fat 6.41g 11%
Cholesterol 27mg 10%
Sodium 160.3mg 8%
Potassium 167.07mg 4%
Total Carbs 39.35g 15%
Sugars 18.89g 88%
Dietary Fiber 2.03g 9%
Protein 4.03g 9%
Vitamin C 6.8mg 13%
Iron 2mg 13%
Calcium 47.4mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.4
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free

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