Lemon Meringue Summer Cake

you guys!!! my little man drowned my laptop! O_O he spilt water and some tea on my mac! I really was heartbroken, as the laptop wasn’t even a year old. Anywhooo its all sorted now, so here I am back on the blog again…

This cake is just welcoming the summer with its citrusy notes and sweet toasted meringue frosting! guys its lemon pie in a cake.. as simple as that… (Yes its summer here already, its as hot as the mid may summer!)

Ingredients:

Lemon Cake: (3 layers of 4 inch cake)

  • All purpose flour – 125gm
  • Butter -100gm
  • Sugar -100gm
  • Eggs – 2 large
  • Lemon zest – 1 teaspoon
  • Lemon extract – 1 teaspoon
  • Lemon juice – 2 tablespoons
  • Baking powder – 1 teaspoon

Lemon Buttercream: (filling)

  • Butter – 75gm
  • Icing sugar – 175-200gm
  • lemon zest – 1/2 teaspoon
  • Lemon extract – 1 teaspoon

Meringue Frosting:

  • Egg whites – 2
  • Caster sugar – 100gm
  • Cream of tartar – pinch

Method:

Lemon cake:

  • Preheat the oven to 180 degrees, grease and line the cake pans with parchment paper.
  • In a large bowl, cream the butter and sugar until light and fluffy.
  • Add and beat one egg at a time.
  • Add the lemon zest and lemon extract.
  • Sift the flour and baking powder and mix.
  • Add the lemon juice and mix thoroughly.
  • Divide the batter into 3 pans, bake for 20-25 minutes.
  • Check with a skewer to see if completely baked. Once baked, let it cool on a cooling rack.

Lemon Buttercream:

  • In a bowl, cream the butter and half of the icing sugar and beat it light and fluffy.
  • Add the lemon zest and lemon extract.
  • Add the rest of the icing sugar and beat till completely mixed.

Meringue Frosting:

  • Use a clean glass or steel bowl, make sure it does not have any oily/ fat remains on the bowl.
  • Add the egg whites and cream of tartar, beat for about 5 minutes or until soft peaks are formed.
  • Add the caster sugar slowly and keep beating it with an electric blender, until stiff peaks are formed.

Assembly of the cake:

  • On a cake board or a cake stand, scoop a tablespoon of buttercream and place one of the layers (this will make sure the bottom layer wouldn’t slip.
  • Pipe the lemon buttercream on the top of the cake, place the middle cake on top of this and repeat.
  • Once all the layers are filled with lemon buttercream.
  • Using a offset spatula, scoop the meringue on to the cake. Smoothen and swirl the meringue all over the cake.
  • The last step burn away with your kitchen torch.. ta daa…
  • The delightful smell of sugar burning will fill your home with its sweetness.

Happy baking

xx

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