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