Lemon Layer Cake with Lemon Swiss Meringue Buttercream

Tangy sweet and irresistibly light and airy, this lemon layer cake is bursting with zesty lemon through and through! Light sponge cake layers infused with lemon simple syrup and homemade lemon curd, and then filled with velvety lemon Swiss meringue buttercream frosting.

  Lemon Layer Cake with Lemon Swiss Meringue Buttercream

Lemon sponge cake:
  • 6 large eggs, at room temperature
  • 1 cup (200gr) sugar, divided
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • ½ teaspoon cream of tartar, optional
  • 1 ½ cups (180gr) plain cake flour
  • ½ teaspoon salt

Lemon Swiss Buttercream:
  • 6 egg whites
  • 1 ½ cups (300gr) sugar
  • 3 tablespoons lemon juice
  • ½ kosher salt
  • 1 ½ cups (340gr) unsalted butter, softened and cubed

Lemon Simple Syrup:
  • ¾ cup (150gr) sugar
  • 2 tablespoons lemon juice
  • 1 cup homemade lemon curd

  1. To make the cake, preheat the oven to 350°F (177°C). Line bottom of 1 9-inch springform pan (at least 3 inches tall) with parchment paper. No need to grease the pan.
  2. Separate egg whites and yolks, making sure not even a little bit of egg yolk gets into the whites. (Tip: It’s easier to separate the egg when they’re cold right out of the fridge.)
  3. In a mixing bowl with whisk attachment, whisk together egg yolks, ½ cup of sugar, lemon juice and lemon zest until pale and tripled in volume, about 5 minutes.
  4. Meanwhile, sift flour and salt.
  5. In another mixing bowl with whisk attachment, beat egg whites at medium low speed until foamy.
  6. Stir in cream of tartar, if using.
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