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Lemon Cake with Lemon Meringue Buttercream Recipe

Lemon Cake with Lemon Meringue Buttercream Recipe

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Lemon Cake with Lemon Meringue Buttercream

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Ingredients:

Serving

3 sticks unsalted butter, room temperature
2 cups sugar
5 extra-large eggs, room temperature
1 1/2 tsp freshly squeezed lemon juice
1 tbsp finely grated lemon zest
3 cups all-purpose flour, plus more for dusting the pans
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup milk
1 1/4 cups sugar
5 large egg yolks
3 tsp freshly squeezed lemon juice
1/4 tsp cream of tartar
pinch fine salt
1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into small pieces
1 (1/2 pint) raspberries

Directions:

Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans. Line bottoms with buttered parchment paper and dust with flour.
In the bowl of an electric mixer cream the butter and sugar for 3 to 5 minutes, until light and fluffy. Add the eggs 1 at a time, scraping down the bowl as needed. Add the lemon juice and zest and mix well.
In another large bowl, sift the flour, baking powder, baking soda and salt. Alternately beat in the dry ingredients and the milk to the batter in 3 parts, with dry ingredients at the beginning and the end. Mix until just combined.
Pour the batter equally into the 2 pans. Bake for 45 to 55 minutes, until the tops are browned and a toothpick comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a rack to cool completely.
Buttercream: Bring a few inches of water to a boil in a saucepan that can hold an electric mixer bowl above the water. Whisk the sugar, the yolks, lemon juice, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer the bowl to a standing mixer fitted with the whisk attachment and beat the yolks at medium-high speed until light in texture and cool, about 10 minutes. Beat in the butter, a little at a time, until the icing is smooth and spreadable.
To assemble: place 1 layer on a cake plate, browned side down, and spread with approximately 1/4 of the frosting. Top with the second layer, browned side up, and frost the top and sides. Decorate with raspberries.
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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	750.05 Kcal (3140 kJ)
Calories from fat	421.88 Kcal
		% Daily Value*
Total Fat	46.88g	72%
Cholesterol	295.82mg	99%
Sodium	278.13mg	12%
Potassium	272.7mg	6%
Total Carbs	73.41g	24%
Sugars	40.76g	163%
Dietary Fiber	3.32g	13%
Protein	11.81g	24%
Vitamin C	9mg	15%
Vitamin A	0.5mg	17%
Iron	1.7mg	10%
Calcium	105.8mg	11%

Amount Per 100 g
Calories	315.22 Kcal (1320 kJ)
Calories from fat	177.3 Kcal
		% Daily Value*
Total Fat	19.7g	72%
Cholesterol	124.32mg	99%
Sodium	116.89mg	12%
Potassium	114.6mg	6%
Total Carbs	30.85g	24%
Sugars	17.13g	163%
Dietary Fiber	1.39g	13%
Protein	4.96g	24%
Vitamin C	3.8mg	15%
Vitamin A	0.2mg	17%
Iron	0.7mg	10%
Calcium	44.5mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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