Zesty Lemon Cake with Lemon Italian Meringue Buttercream

Ingredients

• 3/4 Cup Butter (room temperature)
• 2 Cups Sugar
• 2 Cups All-Purpose Flour
• 6 Eggs (separated)
• 4 Tbsp Lemon Juice
• 1/2 Cup Lemon Curd
• Zest of 2 Lemons
• 2 tsp Vanilla Extract
• 2 tsp Baking Powder
• 1 Cup Greek Yoghurt
• 1 Cup Lemon Curd
• 220 g Egg Whites
• 2 1/4 Cups Sugar
• 120 ml Water
• 2 1/4 Cups Butter (cold & cubed)
• 2 tsp Vanilla Extract
• 1/2 Cup Lemon Curd

Instructions

1. 1

   --- For the Lemon Cake: ---

2. 2

   Preheat oven to 180ºC/350ºF.

3. 3

   Grease and line 3 20cm round cake tins.

4. 4

   Cream the butter and 1 Cup of the sugar together until light and fluffy.

5. 5

   Add the egg yolks, vanilla, lemon juice, greek yoghurt, lemon zest and lemon curd and continue mixing.

6. 6

   Then, add the flour, baking powder and salt and mix well.

7. 7

   Meanwhile, in a separate bowl, whip the egg whites and the remaining sugar until stiff peaks.

8. 8

   Fold the egg white into the batter.

9. 9

   Divide the batter between 3 pans and bake for 25min or until golden brown.

10. 10

    Allow to cool slightly, then remove from cake tins and transfer to wire rack to cool further.

11. 11

    --- For the Lemon Italian Meringue Buttercream: ---

12. 12

    Combine the water and 2 cups of sugar in a saucepan and place over high heat.

13. 13

    Bring the mixture to a simmer and allow it to simmer for about 15min, until it reaches the soft ball stage.

14. 14

    Meanwhile, whip the egg whites and 1/4 Cup of sugar until in reaches the soft peak stage.

15. 15

    When the sugar has reached the soft ball stage, gently pour it into the the mixer with the whipped egg whites while the mixer is on high speed.

16. 16

    Continue to whip the mixture on high speed until it reaches body temperature (you can hold your hand against the bowl of the mixer).

17. 17

    Then add the butter in cube by cube while the mixer is mixing on medium speed.

18. 18

    Continue until all the butter is incorporated, then add the vanilla and lemon curd and mix until just incorporated.

19. 19

    --- To Assemble: ---

20. 20

    Place one layer of cake on a plate, then add half the lemon curd filling into the center of the cake and spread it out a little.

21. 21

    Place the second layer of cake on top of the filling and repeat the process.

22. 22

    Place the last layer of cake on top then spread a thin layer of the frosting around the cake, just so that the crumbs are all secured.

23. 23

    Place the cake in the fridge for 10-15min.

24. 24

    When the crumb coat is cooled and set, spread the remaining frosting around the cake.

25. 25

    Use a cake scraper or palette knife to smoothen the cake.

26. 26

    If you have remaining frosting, pipe little dollops on the top and sprinkle with some extra lemon zest.

27. 27

    Have fun with decorating the cake and do whatever feels right.