Lemon Meringue Poundcake

Updated at: Thu, 17 Aug 2023 09:49:21 GMT

Step 1

Pre heat your oven to 325 degrees Fahrenheit

Step 2

In two bowls separate 6 large egg whites and egg yolks. Place your egg whites and 1/2 tsp of vinegar in a stand mixer attached with the whisk and whisk on high until you start to see white foam. Then slowly add in your sugar until your egg whites make stiff white peaks. Next put your whipped egg whites in a bowl.

Step 3

In a stand mixer combine your sugar and butter and beat on medium-high until it’s light, fluffy, and has double in volume.

Step 4

Put your mixer on low and slowly add in your egg yolks until you can see no more yellow yolks.

Step 5

Next in a separate bowl combine your sour cream with your lemon paste and extract. Also in another separate bowl combine your all purpose flour, salt, and baking powder.

Step 6

Now with your mixer on low alternate your sour cream and flour mixture starting and ending with flour. Once your flour is well incorporated stop mixing and fold in your egg whites with a spatula until well incorporated.

Step 7

Place your cake batter in a round poundcake or angel food pan. Bake for 325 for 1 hour and 25 minutes depending on your oven or until a toothpick comes out clean on both sides of the cake.

Step 8

In a bowl combine your powder sugar, milk, and lemon juice and whisk until there’s no more visible lumps. Microwave for 30 seconds to make sure the powder sugar dissolves. Pour on your cake while still warm and let it set.

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