ZESTY LEMON MERINGUE CAKE
ZESTY LEMON MERINGUE CAKE
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LEMON CAKE
400g Unsalted Butter
500g Caster Sugar
6 Large Eggs
240ml Buttermilk
180ml Fresh Lemon Juice
The Zest of 5 Lemons
3tsp Baking Powder
2tsp Baking Soda
1tsp Salt
500g Plain Flour
1tbsp Vanilla Bean Paste
Begin by beating the butter and sugar together until light and fluffy. Next, whisk the eggs and slowly add to the mixture. Once combined, add the buttermilk, lemon juice, zest and vanilla to the batter and mix again. Finish by sifting in the flour, baking powder, soda and salt (make sure not to over mix). Divide the batter by 3 and place into 8 inch cake tins and bake for 25 - 30 minutes at 180 degrees C / 356 degrees F
FILLINGS
Italian Meringue Butter Cream (You'll Need Two Batches) + 4tbsp Fresh Lemon Juice
Level the cakes and remove the edges of the cake and place on a cake board or stand. Pipe a border with the Italian meringue buttercream and fill the centre of the cake with lemon curd. Top the lemon curd with crushed up meringue pieces and cover with more buttercream. Repeat this again with the next layer and crumb coat the cake. Roll our the shortbread dough and cut out circles with a cookie cutter and bake at 180 degrees C / 356 degrees F for 12 minutes. Once baked, crush the biscuits and use them to cover the entire cake. Colour the remaining buttercream two shades of yellow and carefully frost the cake (make sure not to get any of the biscuit crumbs in the buttercream). Finish by baking any remaining meringues until the turn a light brown and place around the top of the cake to create a border.
ENJOY
