This week I had the pleasure of making a birthday cake for a friend who happened to mention that she loves lemon meringue pie. This tied in very well with lasts weeks blog post of Lemon Meringue Cupcakes. One of the things I enjoy most about baking is the creativity and science behind baking and recreating something as classic as a Lemon Meringue Pie.
For this cake I baked a lemon zest and essence sponge cake, filled layers with lemon curd and covered the cake in Vanilla Swiss Meringue Buttercream. I decorated it with a white chocolate sail and French Meringues.
Lemon Sponge Cake Recipe
225g butter (softened)
225g caster sugar
225g plain flour
1tsp baking powder (heaped)
Zest of 1 lemon
1tsp lemon essence
Line two 6″ cake tins.
Preheat the oven to 175°C
Cream the butter and the caster sugar until light & fluffy.
Add 1 egg at a time, scrap down the sides and ensure the mixture is all well combined.
Add the lemon zest and essence.
Sieve and add the flour and the baking powder. Mix until combined.
Divide the mixture between the 2 tins and bake for 30-35 mins.
Allow to cool in the tins for 5 mins before removing to a wire rack.
I hope you enjoy the recipe.