MOIST LEMON MERINGUE CAKE

Moist Lemon Meringue Cake image

After my husband was diagnosed with high cholesterol, I started looking for light recipes. With its fresh berries and meringue topping, this sponge cake quickly became a favorite.-Suzanne Premo of Sault Ste. Marie, Ontario

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 13

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Ingredients

2 cups sliced fresh strawberries
1-1/4 cups sugar, divided
1/4 cup butter, softened
2 large egg whites, room temperature
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons grated lemon zest
1/4 teaspoon salt
1/2 cup fat-free milk
MERINGUE:
2 large egg whites, room temperature
1/4 cup sugar

Steps:

In a small bowl, combine strawberries and 1/4 cup sugar. Refrigerate until serving. In a large bowl, beat butter and remaining sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Combine the flour, baking powder, lemon zest and salt; add to butter mixture alternately with milk, beating well after each addition. , Pour into an 8-in. square baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean., For meringue, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot cake, sealing meringue to edges. , Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. , Refrigerate for 1-2 hours before serving. Cut into squares; serve with strawberry mixture.

Nutrition Facts : Calories 261 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 216mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 1g fiber), Protein 4g protein.