Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- In a bowl, mix flour and baking powder.
- In another bowl, cream butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Then, add the milk, lemon juice, and lemon zest.
- Combine the wet and dry ingredients, mixing until smooth.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cake cool completely in the pan.
Meringue Preparation
- To make the meringue, beat the egg whites and cream of tartar in a clean bowl until soft peaks form.
- Gradually add the sugar while continuing to beat until stiff peaks appear.
- Spread the meringue over the cooled cake.
- Bake in the preheated oven at 350°F (175°C) for 10-15 minutes, or until the meringue is golden brown.
Serving
- Top with sliced strawberries before serving.
- Serve chilled or at room temperature, cut into squares or slices.
Notes
Store leftover cake in the refrigerator, covered loosely with plastic wrap. Best consumed within a few days. Adjust sugar levels according to taste and consider fruit variations for topping.