Split Lemon Cake Recipe
Introduction
If you’re looking for a perfect dessert that you can serve to your guests, the split lemon cake is a great option. This traditional cake is a favorite of many, due to its moist texture and delicious flavor. It has a light, lemony taste that is both refreshing and satisfying. The cake is easy to make, and it is sure to become a family favorite. This is a great recipe for any occasion and it is sure to be a hit!
The split lemon cake is a classic dessert that has been around for years. It is a light, fluffy cake that is filled with a sweet lemon cream. The cake is then topped with a light, fluffy meringue which adds a touch of sweetness to the cake. The cake is perfect for any occasion and it is sure to be a hit with your guests. This recipe is easy to make and will be a hit with everyone!
Ingredients
For the cake:
- 2 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of butter, softened
- 1 cup of sugar
- 2 eggs
- 1/2 cup of milk
- 2 tablespoons of fresh lemon juice
- 2 teaspoons of grated lemon zest
For the lemon cream:
- 1/2 cup of butter, softened
- 1 cup of powdered sugar
- 2 tablespoons of fresh lemon juice
- 1 teaspoon of grated lemon zest
For the meringue:
- 4 egg whites
- 1/2 teaspoon of cream of tartar
- 1/2 cup of sugar
Instructions
To make the cake: Preheat oven to 350°F. Grease and flour an 8-inch round cake pan. In a medium bowl, sift together the flour, baking powder, and salt. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the milk and lemon juice. Add the dry ingredients and stir until just combined. Spread the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
To make the lemon cream: In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the lemon juice and zest. Spread the frosting onto the cooled cake.
To make the meringue: In a medium bowl, beat the egg whites until frothy. Add the cream of tartar and beat until soft peaks form. Gradually add the sugar and beat until stiff peaks form. Spread the meringue over the top of the cake and bake for 10 minutes, or until lightly golden brown. Allow to cool before serving.
Serving
The split lemon cake is best served chilled or at room temperature. It can be served as is, or with a dollop of whipped cream or a scoop of ice cream. The cake can also be topped with fresh berries or a sprinkle of powdered sugar. For an extra special touch, serve the cake with a side of lemon curd.
Storage
The split lemon cake can be stored in an airtight container at room temperature for up to 3 days. The cake can also be frozen for up to 3 months. To thaw, place the cake in the refrigerator overnight before serving.
Nutrition
One slice of split lemon cake contains approximately 250 calories, 11 grams of fat, 32 grams of carbohydrates, and 3 grams of protein. The cake is also a good source of vitamin C, calcium, and iron.
Conclusion
The split lemon cake is a classic dessert that is sure to be a hit with your guests. The light, lemony flavor is both refreshing and satisfying. The cake is easy to make and can be served chilled or at room temperature. The cake can be stored in an airtight container for up to 3 days or frozen for up to 3 months. This is a great recipe for any occasion and it is sure to be a hit with everyone!
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