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Lemon Poppy Seed Meringue Cake

By October 11, 2016No Comments

Hey guys!

Sorry I haven’t been posting much here but I have been SO BUSY with Mrs.Clueless, which is an amazing thing of course!

Yesterday I woke up feeling a bit under the weather so I decided to stay at home. Of course, I can not sit and do nothing so I ventured into giving a lemon poppy seed cake a try!

I adapted the recipe from The Cake Blog  and shifted it around a bit!

Ingredients for Cake

  • 1 3/4 cup sugar
  • 2 1/2 cups cake flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp poppy seed
  • 1/2 tsp cardamom
  • 2 eggs
  • 1 cup buttermilk (Milk with one tbsp of vinegar)
  • 1/2 cup canola oil
  • 1 tsp vanilla extract
  • zest of 1 lemon
  • 3/4 cup boiling water

 

Directions for Cake

  1. Preheat oven to 180 C.  Grease and flour two 8″ round cake pans and set aside.
  2. In a large mixing bowl, whisk together sugar, cake flour, baking powder, baking soda, salt, poppy seeds and cardamom.
  3. In a large measuring cup or mixing bowl, stir together the eggs, buttermilk, oil, vanilla and lemon zest.
  4. Slowly pour the wet mixture into the dry ingredients and stir until just combined.
  5. Add the boiling water and stir to incorporate.
  6. Evenly distribute the batter between the two prepared pans.  Bake for about 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Cool on a wire rack for 10-15 minutes before removing the cakes from their pans.

Ingredients for Lemon Curd

  • 1/4 cup + 1 tbsp lemon juice
  • zest of 1/2 lemon
  • 3 egg yolks
  • 1/2 cup + 2 tbsp sugar
  • 4 tablespoons butter, diced

Directions for Lemon Curd

  1. Place the juice, zest, yolks, and sugar in a medium saucepan.  Stir to combine.  While stirring, heat over medium.  Continue to stir until mixture begins to thicken, about 6-8 minutes.
  2. Once thickened, remove from the heat and add in the butter.  Stir to combine.
  3. Strain curd into a heat-safe container.  Discard the zest.
  4. Cover curd by placing a piece of plastic wrap directly on top of the surface of the curd.  Refrigerate until cool and thick.

Ingredients for Meringue Icing

  • 3 large egg whites
  • 3/4 cup granulated sugar
  • pinch salt
  • 1/2 tsp vanilla extract
  • Kitchen Torch (for toasting)

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Directions for Meringue Icing

  1. Place the whites and sugar in the bowl of an electric mixer.  Whisk to combine.  Fill a medium saucepan with a few inches of water and place over medium heat.  Place the mixing bowl on top of the saucepan to create a double boiler.
  2. Whisking constantly, heat the egg white mixture until the sugar dissolves and it is warm to the touch.
  3. Once warm, transfer the bowl back to the mixer.  With the whisk attachment, beat the egg whites on high until medium-stiff glossy peaks.  Add in the salt and vanilla and mix until combined.  Use immediately.

Directions for Cake Assembly

  1. Place one layer of cake and create a buttercream dam (optional) around the layer to avoid the lemon curd from dripping.
  2. Place the lemon curd in the middle and smooth it on the cake evenly.
  3. Place the second cake layer on top of the first, make sure it is placed evenly on top.
  4. Spread the meringue icing on the layered cake, you can create pointy edges, or you can smooth it out.
  5. CAREFULLY, torch your meringue to get the toasty effect.

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There you have it! Don’t get intimidated with all the above steps as i just segmented them to make it easier to read! It is a delicious cake and looks extremely impressive and presentable if you are hosting!

 

Pinch of Love,

Mrs.Clueless

 

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