Who doesn’t love lemons?!!
I was lucky enough to receive some lovely bakeware from Baker’s Secret to use in a competition called The Great Australian Bakeline. I was given the decade of the 2000’s and decided to create a fresh layered lemon cake.here
Start by whipping the butter and sugar until it has creamed
Add eggs one at a time, beating well between each addition
Add in the milk and flour in 4 batches. Mix until just combined – take care not to overmix!
Get your shiny new mini loaf tray ready 🙂
I love using my icecream scoop for cupcakes and other mini cakes – it makes it easy to achieve consistent results and you end up with much less mess – very important when your kids are helping 😉
Use a small spatula to spread the batter evenly and then bake until a small skewer comes out clean. All ovens are different, so times will vary, but mine took approx 20-25mins.
While the loaves are baking, make a syrup using the lemon juice and sugar and make your lemon curd.
Heat (whilst stirring consistently) over a medium/high heat until the sugar has dissolved.
Let the loaves cool down on an airing rack
You can stop at this point, drizzle the syrup on top and keep the lemon loaves like this. They will keep in the freezer for up to 3 months.
Otherwise 🙂 Slice the top off the loaves, and then cut in half
Brush the syrup over each layer (you may want to omit this step if you don’t have a sweet tooth)
Whip your cream and add 2 tablespoons of cooled down lemon curd (apologies for the shadowy picture!)
Spread the cream across half of the layers and sandwich the other layers on top.
Spread some lemon curd over the top layer.
Whip up your meringue and then fill your piping bag. The easiest way to fill a piping bag is to hold the bag and wrap the top over your hand.
Twist the end of the bag and then you’re good to go!
Use a blow torch to cook the meringue, or you can bake it in an oven that has been heated to 250C. It will only take about 5minutes and do not step away from the oven!!!! I have burnt many a meringue this way…