I love lemons. So, when my brother asked his girlfriend what kind of cake she wanted for her birthday, she said lemon. Perfect!
I set out to find a fancy lemon cake recipe because, well let’s be honest, I’ve never made a fancy cake before. This recipe looked perfect for what I had in mind, all thanks and credit to Rosie at Sweetapolita! This Lemon Meringue Delight Cake was a big success and it tasted amazing!
I made this cake over the course of a few days, which was a good thing. There were lots of things that I never attempted before and I was happy that I gave myself time to do those things properly. For one, I never made buttercream frosting before…..which I ended up making twice for this recipe…..more on that later!
Second, I’ve never made meringues before, let alone swirling yellow food paste in them as well.
Finally, I’ve never made my own lemon curd. Why I’ve never made it before I don’t know because it’s AMAZING!
The texture of this cake was perfectly moist and the surprise of the meringue discs on the inside were delicious. I don’t care for airy, tasteless cakes and this one was anything but that. I was also impressed by the buttercream, since I’ve never made it before. It was fairly easy to make and it was great to work with. I loved that the lemon curd was added to it for a subtle, yet tasty, flavor.
Now that I’ve made this one fancy cake, I’ll be less intimidated to make another. My husband’s birthday is coming up and he’s requested something with lime. Let’s see what I can come up with for him!
This will be one recipe I won’t be posting the recipe for because Rosie at Sweetapolita explains everything so perfectly on her website. Please visit her website for the recipe and to see her beautiful photos.
* Notes from my kitchen:
For the cake, I didn’t have plain yogurt on hand so I used half sour cream and half vanilla yogurt and my cake still turned out great.
If you make the Lemon Swiss Meringue Buttercream ahead of time, make sure you take it out the night before (like Rosie says to) and let it come to room temperature. I took mine out early in the morning and was anxious to frost my cake so I let it stand for about 3 hours and I thought by mixing it in my stand mixer might help it along. Wrong! I ended up with a curdled, watery mess of buttercream and had to start over again!
When you start your Buttercream over again, make sure you don’t use salted butter! It doesn’t taste very good but you can use it anyway, like I did, because it was too late to run out to the grocery store!
Since it was my first time making meringues I was pretty impressed with them, except mine cracked (as you can see in the pictures above) so maybe my oven is too hot or my meringue was too thick? I’ll have to look into that.