LEMON MERINGUE SHEET CAKE
Lemon meringue sheet cake today. A beautiful light sponge, bright lemon and fluffy meringue. What a lovely summer bake this is.
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LEMON MERINGUE SHEET CAKE
Prep: 15-20 mins
Cook time: 25-30 mins
Serves 9
Cook time: 25-30 mins
Serves 9
Ingredients
170g butter, softened
Zest of 2 lemons
170g caster sugar
3 eggs
170g self-raising flour
2 tbsp milk
170g butter, softened
Zest of 2 lemons
170g caster sugar
3 eggs
170g self-raising flour
2 tbsp milk
Topping
100g butter, softened
200g icing sugar
½ tsp vanilla
9 tsp lemon curd
15g crumbled meringue nests
Zest of ½ lemon
100g butter, softened
200g icing sugar
½ tsp vanilla
9 tsp lemon curd
15g crumbled meringue nests
Zest of ½ lemon
Method
Preheat oven 180°C/160°C fan, line a 20cm square tin.
Rub sugar with zest, beat with butter until fluffy. Add eggs, then fold in flour & milk. Bake 25–30 mins until golden. Cool completely.
Beat butter, icing sugar, vanilla & 1 tbsp boiled water until smooth. Spread over cake, swirl through lemon curd, finish with crushed meringue & zest.
Preheat oven 180°C/160°C fan, line a 20cm square tin.
Rub sugar with zest, beat with butter until fluffy. Add eggs, then fold in flour & milk. Bake 25–30 mins until golden. Cool completely.
Beat butter, icing sugar, vanilla & 1 tbsp boiled water until smooth. Spread over cake, swirl through lemon curd, finish with crushed meringue & zest.
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