Sometimes the quickest way to improve a bad mood is with a quick bite of some delicious food. And if you’re looking for an indulgent soul-satisfying treat, look no further than Martha Stewart’s Lemon Meringue Sheet Cake. The queen of cake has managed to incorporate the citrus flavor into a light and decadent dessert. Honestly, we bet our days would even feel brighter after a spoonful of this sheet cake in the morning (or you know, at any point in the day). After all, you are what you eat, right?
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“This lemon meringue sheet cake gets its flavor from fresh lemon zest and its stature from not-too-sweet meringue,” Stewart wrote on Instagram. “Featured on the cover of our Jan/Feb issue, dollops of meringue add a dramatic look – and if you don’t have a blowtorch, brown the peaks with a quick blast under the broiler.”
Not only does the cake sound so delicious, but can we take a minute to appreciate the presentation of the cake as well?! Of course, a cake as elegant looking as this doesn’t happen in mere minutes (despite how much we wish it did).
With the sheet cake taking around two hours to complete, we recommend making it the night before for a quick morning breakfast or brunch. Additionally, Stewart says on her website that the cake, sans meringue frosting, can be stored at room temperature for up to a day. The frosting on the cake is a beast of its own but we promise, it is so worth your time.
Get Martha Stewart’s Lemon-Meringue Sheet Cake recipe online or in the Jan/Feb issue of Martha Stewart Living.
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