TWD - Lemon Meringue Layer Cake

This week’s Tuesdays with Dorie recipe is Lemon Meringue Layer Cake. This delicious lemony cake has four components, none of which is hard to make. The hardest part is assembly.

First up, you make the cake. It is a lemon cake, not too dense, but not too light. I reduced the recipe by half and made a single 6” cake which I sliced in half (or maybe 2/3 and 1/3 😆) for the layers.

While the cake is baking, you make a simple syrup from lemon juice and sugar, which is brushed liberally over the cake while it us still hot.

Next, you make a lemon cream, which is chilled in the fridge while the cake cools.

Finally, you make a lemon buttercream. Assembly of the cake involves sandwiching the lemon cream between the two cake laters, then freezing the cake for 15 minutes to set the lemon cream.

Finally, the whole thing is smothered in buttercream and topped with a thin layer of lemon cream.

 You have to chill the cake for 3 hours to set it - then voila! Slice and enjoy.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.