This recipe had to be my first blog post of 2015. That is how much I love it. A very happy new year to all my readers. I want to thank each one of you for supporting 'Bake With Shivesh'. I had the most amazing New Years eve in Sydney. Besides watching the unbelievably beautiful fireworks, we had a barbeque party with lots of food and this lemon cake with berries. It has two layers of lemon cake filled with a tangy lemon curd, covered with meringue frosting and topped with strawberries, blueberries, blackberries and raspberries. This cake is basically sunshine on a plate.
To be very honest this lemon cake with meringue frosting tastes so good even without the berries but hey, berries make everything better!
Here are a few notes on the recipe before you get started-
- I used self raising flour. If you are using the regular all purpose flour add 1/2 teaspoon baking soda to the dry ingredients
- I used un-salted butter in this cake. If you are using salted butter, do not add salt separately
- Let the cake layers cool completely before you start filling or frosting them
- While making lemon curd and meringue frosting, it is very important to mix the egg mixture vigorously while it is on the stove to prevent curdling.
- 1 cup unsalted butter (room temperature)
- 2 1/2 cups self raising flour
- 1/2 tsp baking powder
- 1 tsp salt
- 1 1/2 tbsp lemon zest
- 1 cup sugar
- 2 eggs
- 3 egg yolks (reserve the egg whites for the frositng)
- 2 tbsp fresh lemon juice
- 3/4 cup butter milk
1/4 cups sugar
4 tbsp fresh lemon juice
2 tbsp unsalted butter
1/2 tbsp lemon zest
- 4 ggg whites
- 2 cups castor sugar
- 1/4 cup cold water
- In a bowl, whisk together eggs, sugar and lemon juice until blended.
- Place the bowl over a saucepan of simmering water and stir continuously to prevent curdling
- Cook the mixture until it becomes thick and covers the back of your spoon. This will take approximately 10 minutes
- Remove from heaat and immediately pour through a sieve to remove any lumps
- While the mixture is still hot, add butter and mix until it melts and is well incorporated
- Add lemon zest. Cover the mixture and let it cool in the fridge.
- Pre-heat the oven to 170C. Oil 2 cake tins and dust them with flour, tapping out the extra flour.
- In a bowl, whisk together flour, baking powder, salt and lemon zest. (This is where you add baking soda if you are using all purpose flour) Keep the mixture aside.
- In a large bowl, cream together butter and sugar until the mixture becomes pale and light.
- Add eggs and egg yolks one at a time. Beat properly after each addition.
- Beat in the lemon juice
- Alternately add the flour mixture and buttermilk into the wet ingredients. It is very important to not over-mix and mix only until well incorporated
- Divide the batter equally and pour into the cake tins. Bake for about 30-35 minutes or until a toothpick inserted into the centre comes out clean.
- Place egg whites, sugar and cold water in a large heat-proof bowl. whisk to combine
- place the bowl over saucepan of simmering water, creating a double boiler
- Using an electric mixer, beat egg white mixture for 15 minutes or until stiff peaks form.
- Remove the bowl from heat. Beat until cooled
To assemble the cake, place one layer of the cake on the serving plate or cake stand. Put a generous layer of lemon curd and place the second layer of cake on it. Cover the top of the cake with frosting. I toasted the frosting on the top to prevent the juice from berries from spoiling the frosting. You can also toast the frosting on sides by using a kitchen torch