This fluffy and delicious lemon cake with Italian meringue will be a delight for your guests, with its soft consistency it will become the ideal cake to enjoy with a cup of coffee. Don't miss it!
In a bowl, sift the flour, baking powder, and salt. Set aside.
Beat the butter until smooth, add the sugar, and gradually add the San Juan® Eggs.
Pour the lemon juice and zest into the flour mixture.
Add the sour cream and beat for 5 more minutes until integrated.
Pour the mixture into a previously greased and floured mold, bake for 1 hour. Let cool and set aside.
For the Italian meringue, in a small pot over medium heat, heat the sugar with water until obtaining a semi-thick syrup, set aside.
Beat the San Juan® Egg Whites until they double in volume and have a firm consistency, gradually add the lemon zest and syrup while continuing to beat until fully integrated.
With the help of a spoon, add meringue and make little waves.
Gently pass a torch over the meringue to achieve a golden color.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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