Wedding cakes part 2: Lemon drizzle cake, lemon buttercream filling and meringue frosting

I think this one was my favourite. I love lemons and anything very tangy and I was very excited to make a cake that had a mixture of tanginess and sweet in it. The first sample I made was too sweet, there wasn’t enough tanginess to cut through the meringue. So next time I made it I drizzle all layers with lemon syrup and a thin layer of lemon curd. It worked very well and the meringue wasn’t too overpowering in the end. 

As you can imagine, there are so many steps involved that you really need to be organised! The cakes, lemon buttercream, meringue, lemon syrup and the lemon curd. I first made the three cakes and while they were baking I made the lemon syrup and the curd. While the cakes were cooling, I made the buttercream and last, while the cake was setting in the fridge, the meringue. Et voila! It does take time to make this cake but I promise, the result is well worth it.

To simplify the whole process, instead of meringue frosting you could use the same lemon buttercream.

Lemon drizzle cake, lemon buttercream filling and meringue frosting

For the lemon drizzle cake

Makes 3 8 inch round cakes.

4 lemons, finely grated zest

400g unsalted butter, cubed and softened

400g caster sugar

6 medium eggs, beaten

400g self-raising flour, sifted

Syrup

6 lemons. juiced

100g granulated sugar

Directions

1.       Grease 3 8inch, round, cake tins and base-line with a disc of baking parchment.

2.      In a mixing bowl, beat the sugar, softened butter and lemon zest until the mixture is pale in colour, really light and fluffy.

3.      Then, add the beaten eggs, which should be at roughly the same temperature as the butter and sugar. Add it in stages, beating in after each addition (if it looks like it's going to curdle, add 1 tbsp flour). Once all the eggs have been incorporated, fold in the flour. The mixture will be very thick. Spoon the mixture into the tins, making sure each tin has an equal amount of batter. Bake for 35–45 minutes until it is shrinking away from the side. Test it with a skewer to see if the mixture is cooked in the centre; it should come out clean or with crumbs, not with any mixture. Remove from the oven and prick all over with a cocktail stick about 20 times.

4.      Stir the strained lemon juice into the sugar so it dissolves a bit, but not fully. Drizzle over the cake, slowly, waiting a few moments before adding more, so that it all sinks in. Remove from the tin and transfer to a wire rack to cool. 

5.  Once the cakes are cool, brush the top of ach with the lemon syrup. Let them set for 10mins. If you want the result to be more tangy, after the cakes have set brush the top of each with lemon curd.

 

For the lemon buttercream

Makes  enough for both layers

1 cup butter, softened

3 3/4 cups confectioners' sugar

1 lemon, juice and zest

1 teaspoon vanilla extract

1/8 teaspoon salt

 Directions

1.       Combine butter, sugar and salt and beat till well combined.

2.      Add lemon juice, zest and vanilla and continue to beat for another 3 to 5 minute or until creamy.

For the meringue frosting

Makes enough to cover the entire cake

4 egg whites

2 cups caster sugar

Directions

1.       Place egg whites, sugar and 1/4 cup cold water in a large heatproof bowl. Whisk to combine. Place bowl over a saucepan of simmering water. Using an electric mixer, beat egg white mixture for 15 minutes or until stiff peaks form.

2.      Remove bowl from heat. Beat until cooled.

Assembling the cake

Place one of the cake layers on a plate and spread half of the lemon buttercream on top of it. Place another cake layer on top of the first layer and spread the remaining buttercream over it. Place the last cake layer on top. 

 

Cover the cake with the meringue, top and sides. Decorate with candied lemon, sprinkles, glitter or just leave it plain and white!