Triple Lemon Cake
- 4 cups (600g) All - purpose flour
- 3 cups (400g) sugar
- 1 ½ tsp baking powder
- 2 tsp baking soda
- 1 tsp Salt
- 6 eggs
- 1 ⅓ cups (320ml) flavourless oil such as canola
- 1 ⅓ cup (320ml) lemon juice
- 1 ½ cups (360ml) greek yoghurt
- ⅔ cup (160ml) lemon juice
- 1 ½ Tbsp finely grated lemon zest
- ⅔ cup (135g) sugar
- 8 egg yolks
- 6 Tbsp (90g) butter
Lemon Swiss Meringue buttercream
- 285g (10oz) egg whites
- 285g (10oz) sugar
- 1 tsp (5ml) vanilla extract or vanilla paste
- ½ tsp salt
- 900g (2 pounds, eight sticks) unsalted butter, at room temperature
- ½ batch of Lemon Curd, recipe above
- Preheat the oven to 350f/180c. Grease and line three 8 inch cake tins.
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Whisk until well combined.
- Add the eggs, lemon juice and oil, and whisk until smooth. Add yoghurt and mix again until smooth and homogenous.
- Divide the mixture between the three cake tins. Bake for 35-40 minutes, or until lightly golden and a skewer inserted in the middle of the cake comes out clean. When you remove from the oven, if the cake has domed, place a clean tea towel over the surface of the cake and press down gently to help smooth the dome. Cool in the tins for 15 minutes, then turn onto a wire rack and cool completely.
- Place a heatproof bowl over a pot of simmering water, ensuring that the water does not touch the bottom of the bowl. Combine all of the ingredients, and stir continuously. Watch the edges of the mixture carefully to ensure that it does not catch and go lumpy.
- Heat until the mixture is thick enough that when you coat the back of a spoon with curd, you can drag a finger through it, and leave a clear track. Transfer to a bowl or container to cool.
- Curd can be made up to a week in advance.
LEMON SWISS MERINGUE BUTTERCREAM
- In the bowl of stand mixer, combine egg whites, vanilla and sugar. Whisk briefly until combined. Place the bowl of the mixer over a small saucepan of water, taking care that the water does not touch the bowl. Turn the heat to medium.
- Whisking occasionally to prevent the egg white cooking, bring the egg mixture to 150f/65c. Place the bowl back onto the mixer, fitted with the whisk attachment, and whip on high speed until the mixture has doubled in volume and is completely cool. Feel the outside of the bowl with your hands - there should be no trace of heat left (this is especially important for the next step to ensure that the butter does not melt when you add it). Cooling may take up to 20 minutes.
- Once the bowl is cool, with the motor running, add the butter one chunk at a time, incorporating well between each addition. If the mixture looks curdled/melted, do not worry, just continue whipping, it will come together! Add the lemon curd and beat well to incorporate.
- Using a sharp bread knife, level the cakes so that the tops are flat. On a turntable or cake stand, place the first layer of cake. Spread a thick layer of buttercream over the surface and smooth with an offset spatula. Use the spatula to make the outer edge slightly higher than the middle, to help enclose the curd.. Alternatively, fit a piping bag with a round tip, and pipe a "dam" around the edge of the cake to help keep in the curd. Spread a generous layer of curd (approx. half of what you have remaining) over the surface of the buttercream. Stack the next layer on, and repeat the buttercream and curd steps. Stack the final layer of cake on. Crumb coat the cake (a thin smooth layer of buttercream all over) using an offset spatula and/or icing scraper, and then rest in the fridge for 30 mins to an hour to set.
- Spread a layer of buttercream all over the cake, and finish with your desired texture. (I used a frosting comb). Decorate, if desired, with more lemon zest.
- If you are transporting the cake, give it a decent amount of time in the fridge so that the buttercream can completely set.
Cake recipe adapted from Life, love and sugar, buttercream adapted from Brave Tart