Description
This Lemon Meringue Loaf Cake is a delightful dessert combining zesty lemon flavor with fluffy meringue, perfect for any occasion.
Ingredients
Scale
- 200 g Caster Sugar
- 2 large Lemons, zest only
- 150 g Unsalted Butter
- 1 tbsp Vanilla Bean Paste
- 3 large Eggs
- 100 ml Olive Oil
- 200 g Crème Fraiche/Soured Cream
- 100 ml Lemon Juice, fresh
- 50 g Ground Almonds
- 250 g Plain/AP Flour, sifted
- 2 tsp Baking Powder, sifted
- 150 g Icing Sugar, sifted
- 50 g Caster Sugar
- 2 large Lemons, juice only
- 50 ml Water
- 100 g Lemon Curd
- 3 large Egg White
- 150 g Caster Sugar
- 1 tbsp Vanilla Bean Paste
Instructions
- Preheat and Prepare: Start by preheating your oven to 150°C Fan/170°C/340°F/Gas Mark 3. Grease and line a 2 lb deep loaf tin so your cake won’t stick.
- Mix Zest and Sugar: Add the lemon zest to the caster sugar, rubbing between your fingertips to release the oils.
- Cream Butter and Sugar: Incorporate the softened unsalted butter into the sugar-zest mixture and cream together for about 5 minutes until it’s light and fluffy.
- Combine Wet Ingredients: Now, add the crème fraiche, olive oil, and fresh lemon juice to the bowl. Mix everything together until combined.
- Add Dry Ingredients: Gently fold the ground almonds, sifted flour, and baking powder into the mixture.
- Transfer to Tin: Scoop the luscious batter into the lined loaf tin, leveling it out with the back of a spoon.
- Bake: Place your tin in the preheated oven and bake for about 60 minutes.
- Cool and Drizzle: Once baked, let the cake sit in the tin for 10 minutes. Meanwhile, mix the drizzle ingredients in a bowl.
- Apply the Drizzle: After cooling for 10 minutes, pour ¼ of the drizzle over the loaf, brushing it on for an even glaze.
- Complete Cooling: Allow the loaf to cool completely in the tin after applying the drizzle.
- Chill the Cake: Once cool, transfer to a wire rack and brush the rest of the drizzle on top and sides.
- Prepare Meringue: While your loaf cools, mix the caster sugar and egg whites on low speed.
- Whip to Stiff Peaks: Move it to a stand mixer and whip on high speed until the bowl cools to the touch.
- Pipe and Brown: Finally, pipe the meringue atop your cooled loaf.
Notes
- Prep Time: 30 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg