The Jan/Feb 2021 issue of Martha Stewart Living Magazine features this Lemon Meringue Slab Cake I could not resist baking a few days ago.
The article, aptly named “FAB SLABS” says it best…
“There are few things more spontaneously festive and winter-blues-busting than enjoying a piece of cake…and these single layer treats are easy enough for even beginners to make any day of the week. See how one classic recipe can be whipped up in eight delightful ways…”
While the article features 8 different cakes all made from a similar batter, lemon meringue pie is a favorite of ours so it was an easy choice as to which one I wanted to try.
The cake itself is made extra light and airy be beating the eggs with sugar until voluminous, then adding the dry ingredients, as well as melted butter for extra richness. Abundant lemon zest gives it its fresh lemon flavor.
The awesome not-too-sweet meringue is made by boiling more than half of the sugar into a syrup which you beat into the egg whites, resulting in a cool, thick and silky meringue.
Dollop tons of the generous amount of meringue on top of the cake to give you a dramatic one-to-one ratio! So beautiful and so yummy!
Need I say more? Here’s the recipe…
Lemon-Meringue Slab Cake (Martha Stewart Living , Jan/Feb 2021)
CAKE
1 stick unsalted butter, melted and cooled, plus more, softened, for pan
1 and 2/3 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
4 large eggs, room temperature (extra-large ok)
1 and ½ cups sugar
4 teaspoons finely grated lemon zest (from 2 large lemons)
2 teaspoons pure vanilla paste or extract
¾ cup sour cream
MERINGUE FROSTING
1 and 1/3 cups sugar
¼ teaspoon cream of tartar
4 large egg whites, room temperature (extra-large ok)
1. Cake: Preheat oven to 350 degrees F.
Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
2. Whisk together flour, baking powder, and salt. Combine eggs and sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes.
Add flour mixture; beat just to combine.
Add butter, lemon zest, and vanilla; beat to combine.
Add sour cream; beat until smooth.
3. Scrape batter into prepared pan, smoothing top with spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift cake out of pan and let cool completely on rack.
(Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)
4. Meringue Frosting: Place 1 cup sugar, 5 tablespoons water, and cream of tartar in a small saucepan over medium heat.
Bring to a boil, then cook 4 minutes.
Meanwhile, beat egg whites on high speed to soft peaks, 2 to 3 minutes.
Gradually add remaining1/3 cup sugar, beating until sugar has dissolved.
(If ready before sugar syrup, keep whites moving on lowest speed.)
5. With mixer running, gradually pour hot syrup into meringue (aim for side of bowl, and avoid beater).
Continue beating until cool to the touch and very fluffy, 4 to 5 minutes.
Spread over top of cake.
Lightly brown with a torch (or under a broiler about 30 seconds).
Frosted cake is best the day it’s assembled.
