![]() ![]() ![]() Especially since adding lemon flavor can be tricky with ice cream (adding straight acid to milk/cream will cause the cream to curdle, and chunky ice cream is… decidedly not delicious.) But a tablespoon or two of this in the ice cream base would enhance the lemon-meringue flavor in the ice cream beautifully, without any curdling. I think this product would be wonderful in my Lemon Meringue Ice Cream (which I actually debated remaking/rephotographing for this partnership if the cake had taken a disastrous turn like I initially expected). ![]() It really is far superior to lemon extract in that regard. But the Lemon Meringue flavoring strikes the perfect balance of bright and fruity, tart and sweet. It adds an intensity of lemon flavor that would be impossible to achieve with fresh lemons-you’d need at least 4 or 5 lemons worth of zest and a whole lot of lemon juice to even come close (and too much lemon juice would negatively affect the texture of the cake), and then the cake would likely end up overly bitter and acidic. ![]() The Lemon Meringue flavoring manages to add a vibrant lemon flavor that’s both intense and smooth at the same time, not overly harsh or bitter like some lemon extracts can be. The difference in flavor between my first cake (made with regular lemon extract) and the second (with the Amoretti flavoring) was remarkable the later was the clear winner, with a noticeably brighter, but not harsh, lemon flavor with secondary notes of marshmallow and vanilla. It’s smoother and creamier than lemon extract, with a hint of vanilla and an almost marshmallow-y sweetness that goes beautifully with this butter cake. To achieve the enticing lemon flavor in this recipe, I used Amoretti’s Natural Lemon Meringue Artisan flavoring. Paired with the delicately crispy meringue on top, it really is fantastic. The cake itself is tender and moist (thank the sour cream for that!), with a coarse, buttery crumb and a surprisingly bright lemon flavor. I mean, how many other cake recipes do you know that bake with the frosting? As it bakes, the meringue gets crispy on the top but remains fluffy in the middle, making for a delightful textural experience when you get a bite of both soft cake and crispy meringue that melts on your tongue. Instead of typical cake frosting, this cake is baked with a layer of fluffy meringue on top. In the end, the butter cake base bakes perfectly in the time it takes for the meringue to get golden brown and crispy, and the result is ever so satisfying, both tastefully and texturally. I was pleasantly surprised, as I fully expected this one to give me a lot more trouble (though I still tested it a few times, tweaking the flavors and the proportion of cake to meringue ). So when I decided to attempt a cake with a similar meringue topping, I pulled out my first test cake from the oven fully expecting an underbaked disaster. I’d actually brainstormed and tested a lemon meringue blondie a few years back, which proved frustratingly problematic (the blondie wouldn’t fully bake with the meringue topping, I still have no idea why). This recipe was created in partnership with Amoretti (use coupon code LOVEANDOLIVEOILFREESHIP for free shipping on your order!) All opinions expressed here are my own.īaking is as much about texture as it is flavor, and one of my favorite tricks to elevate baked goods is to introduce a textural contrast, in this case via a crispy meringue topping. ![]()
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