For my father’s annual college reunion, I wanted to make something very summery. He suggested lemon cake, so I scoured the internet for some ideas. I stumbled across this recipe from The Brick Kitchen, which has quickly become one of my favorite baking blogs. I more or less followed the exact cake recipe, though I did cut down a bit on the sugar, but I chose to use a Italian meringue for the frosting since I knew the cake would be outside for a while, and Italian meringue is much sturdier in the hot August weather than buttercream. I also made this frosting before I had an accurate candy thermometer, so you can too! But you will probably feel much more secure with a thermometer. If you don’t have one, you can use a meat thermometer and when it’s as hot as it can go, let it go maybe 20 seconds longer and you’ve probably reached the right temperature. I know, very professional and precise.
This cake was also my attempt at piping on frosting…without piping bags. It gives it a rustic look, I’d like to think. And you know what? Even if it looks a mess it still tastes a treat.
Recipe
For cake
Ingredients:
300 g butter, softened
200 g caster sugar
2 teaspoons vanilla extract
6 eggs
300 g ground almonds
75 g flour sifted
1 1/2 teaspoons baking powder
zest and juice of 2 lemons
1 1/3 cups fresh or frozen raspberries
Method:
Preheat oven to 170°C (338 F). Line 2 9-inch round cake tins with baking paper.
In the bowl of a stand beater or with an electric mixer, cream the butter and caster sugar until pale and fluffy. Add the eggs one at a time, beating well between each addition.
Fold in the ground almonds, sifted flour and baking powder.
Fold in the lemon zest and juice.
Gently fold in the raspberries
Divide the batter equally between the two tins
Bake for 25-35minutes or until a skewer inserted comes out just clean.
Remove and leave to cool in the tins for 15 minutes, then remove to a cake rack to cool completely.
For Frosting
Ingredients:
6 egg whites
1/4 teaspoon cream of tartar
2 cups granulated sugar
1/2 cup water
2 1/2 cups unsalted butter, at room temperature
2 teaspoons vanilla extract
1 1/2 tablespoon lemon zest
Method:
Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whip attachment.
Combine the sugar and water in a medium pot and bring to a simmer over medium heat. Stir the mixture until it begins to simmer, then stop stirring and attach a candy thermometer to the side of the pot.
Cook the sugar mixture until it reads 235° Fahrenheit on the thermometer.
When the sugar reaches 235° F, begin whipping the egg whites on medium high speed. The idea is to get them to soft peaks by the time the sugar reaches 245° Fahrenheit.
When the sugar reaches 245° F, carefully pour it into the mixer in a slow, steady stream while the mixer is running. Continue to whip the mixture until it’s very white, thick, and the bowl is no longer warm to the touch. This could take 15-20 minutes, but make sure the mixture is cool, otherwise the butter will melt and your buttercream will not be thick enough.
Add the butter 1 to 2 tablespoons at a time, letting each addition incorporate fully before you add the next.
Add the lemon zest and mix to combine.
Decorate with candied lemons and fresh raspberries
Never Enough Counter Space 