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Lemon Curd Cake with Toasted Meringue Frosting
Photo: David Holifield

Lemon Curd Cake with Toasted Meringue Frosting

19 ingredients 45 min + 20 min 6 openrecipes
Lemon Curd Cake with Toasted Meringue Frosting

For some reason, I think this cake looks kind of macho. And that’s why this was my husband’s birthday cake. Maybe because of the mountains of whipped meringue, or the toasted marshmallow waves, or the rustic feel of this cake. The lemon curd. Not as macho as it sounds. But it is sweet, tangy and delicious.

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Estimated Nutrition (whole recipe, rough)

857
Calories
28g
Protein
26g
Fat
124g
Carbs

Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 8 portions →
Ingredient Portion assumed kcal
Flour 1 cup (125g) all-purpose 455
Milk 1 cup (244ml) whole 149
Butter 1 tbsp (14g) 102
Egg 1 large egg (50g) 78
Sugar 1 tbsp (12.5g) granulated 49
Vanilla 1 tsp extract (4ml) 12
Lemon juice of 1 lemon (48ml) 12
Salt 1 tsp (6g) 0
Cake not in our table 0
Meringue not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 1 cup FOR THE CAKE:
  • 1 teaspoon Cake Flour
  • ¼ teaspoons Baking Powder
  • ½ cups Salt
  • ½ sticks Milk, Room Temperature
  • ½ Tablespoons Unsalted Butter, Room Temperature
  • 2 whole Vanilla Extract
  • 1 cup Large Egg, Room Temperature
  • ⅓ cups Granulated Sugar
  • 1 Tablespoon Homemade Lemon Curd (recipe Below)
  • ½ cups FOR THE LEMON CURD:
  • ½ sticks Lemon Zest
  • 2 whole Granulated Sugar
  • ¼ cups Unsalted Butter, Room Temperature
  • ¼ teaspoons Large Egg
  • ¾ cups Lemon Juice
  • 3 whole Salt
  • 1 teaspoon FOR THE MERINGUE FROSTING:
  • 1 Tablespoon Granulated Sugar

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →
By tastykitchen · Recipe sourced from openrecipes

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