Lemon Meringue Cake
Today I am bringing you a deliciously refreshing cake, which could possibly be my new favorite! Combining the refreshing flavor of lemon and the light, delish texture of a Swiss Meringue…I believe this cake will be a new favorite of yours as well!
1 cup Kerrygold salted butter, softened
1 cup sugar
1 cup brown sugar
1 tbsp vanilla extract
1 tbsp lemon extract
zest of one large lemon
1 ½ tsp xanthan gum
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 cup buttermilk
Preheat the oven to 350°F. Prepare two round 9” pans by greasing and lining with round pieces of parchment paper.
In a medium bowl using an electric mixer, cream the butter until light and fluffy. Add in the sugars and extracts, then continue whipping until fully creamed. Add in the eggs, whipping the batter between each addition.
In a separate bowl, combine the dry ingredients. Then, stir into the creamed mixture a little at a time, alternating with the milk lemon mixture. Finally, fold in the lemon zest.
Pour batter into prepared pans, then bake for 30 – 35 minutes or until toothpick comes out clean from the center and the tops are a light golden brown. Allow to cool completely before frosting.
Lemon Meringue Butter Cream
1 cup egg whites
2 1/2 cups granulated sugar
2 cup Kerrygold Salted Butter, chilled and cubed
2 tsp lemon extract
1 tsp vanilla extract
In a small bowl, whisk together the sugar and egg whites. Next, using a double boiler, whisk the sugar and egg white mixture over medium-low heat until the sugar has fully dissolved. Use a candy thermometer to make sure it reaches 160°F.
Remove from heat and place in the fridge to let cool, which takes about 30 – 40 minutes.
After the egg mixture has chilled, use an electric mixer to whip them until stiff peaks form. This could take a while, so just be patient! If you find you’re at a standstill with the egg whites, place the mixture back into the fridge to chill for 10 more minutes, then proceed with whipping.
Next, switching from a whisk to a paddle attachment on your mixer, begin mixing at a medium speed and place a cube of chilled butter into the egg whites. Mix this in before completely before adding the next cube. Continue this process until you’ve used up all your butter, then whip in the extracts and place in the fridge for another 10 minutes. Switch to a whisk attachment again and whisk until you have a light but thick Swiss Meringue Butter Cream.
Spread the butter cream over the bottom layer of cake for the filling, then place the second cake on top. Finish frosting the top and sides of the cake with the remaining frosting. Zest a large lemon and garnish the top of the cake.
Enjoy this refreshing, summery treat…. Lemon Meringue Cake!