Lemon Meringue Butter Cake

loveandoliveoil.com

Betsey

subheading: For Meringue Topping:

2 / 65 g large egg whites

½ cup / 100 g granulated sugar

¼ teaspoon cream of tartar

subheading: For Butter Cake:

¼ cup / 56 g unsalted butter (½ stick), at room temperature

½ cup / 100 g granulated sugar

1 teaspoon finely grated lemon zest, from 1 lemon

1 large egg, at room temperature

½ cup / 120 g full fat sour cream, at room temperature

½ teaspoon baking soda

1 cup / 125 g all-purpose flour

¾ teaspoons baking powder

½ teaspoon fine sea salt

2 tablespoons / 42 g Amoretti Natural Lemon Meringue Artisan flavor

1 tablespoon freshly squeezed lemon juice

½ teaspoon vanilla extract

Directions at loveandoliveoil.com

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