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Moist Lemon Meringue Cake

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
  • Total Time
    Prep: 15 min. Bake: 45 min. + chilling
  • Makes
    9 servings


  • 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
  • 2 large egg whites, room temperature
  • 1/4 cup sugar


  • 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
1 piece: 261 calories, 5g fat (3g saturated fat), 14mg cholesterol, 216mg sodium, 50g carbohydrate (35g sugars, 1g fiber), 4g protein.

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