Lemon meringue cake

For the Lemon Poppy Seed Cake:

1 3/4 cup sugar

2 1/2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoons poppy seed

1/2 teaspoon cardamom (optional)

2 eggs

1 cup buttermilk

1/2 cup grapeseed or canola oil

1 teaspoon vanilla extract

zest of 1 lemon

3/4 cup boiling water

Preheat oven to 350 degrees.  Grease and flour three 8″ round cake pans and set aside.

In a large mixing bowl, whisk together sugar, cake flour, baking powder, baking soda, salt, poppy seeds and cardamom.

In a large measuring cup or mixing bowl, stir together the eggs, buttermilk, oil, vanilla and lemon zest.

Slowly pour the wet mixture into the dry ingredients and stir until just combined.

Add the boiling water and stir to incorporate.

Evenly distribute the batter between the three prepared pans.  Bake for about 25-28 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Cool on a wire rack for 10-15 minutes before removing the cakes from their pans.

For the Lemon Curd:

1/4 cup + 1 tablespoon lemon juice

zest of 1/2 lemon

3 egg yolks

1/2 cup + 2 tablespoons sugar

4 tablespoons butter, diced

Place the juice, zest, yolks, and sugar in a medium saucepan.  Stir to combine.  While stirring, heat over medium.  Continue to stir until mixture begins to thicken, about 6-8 minutes.  Curd should coat the back of a spoon when done cooking.  Once thickened, remove from the heat and add in the butter.  Stir to combine.  Strain curd into a heat-safe container.  Discard the zest.  Cover curd by placing a piece of plastic wrap directly on top of the surface of the curd.  Refrigerate until cool and thick.

For the Meringue Icing:

3 large egg whites

3/4 cup granulated sugar

pinch salt

1/2 teaspoon vanilla extract

Kitchen Torch (for toasting)

Place the whites and sugar in the bowl of an electric mixer.  Whisk to combine.  Fill a medium saucepan with a few inches of water and place over medium heat.  Place the mixing bowl on top of the saucepan to create a double boiler.  Whisking constantly, heat the egg white mixture until the sugar dissolves and it is warm to the touch.  Once warm, transfer the bowl back to the mixer.  With the whisk attachment, beat the egg whites on high until medium-stiff glossy peaks.  Add in the salt and vanilla and mix until combined.  Use it immediately.

NOTES:

Use plain vanilla buttercream to create a dam to hold in the lemon curd filling when assembling, if desired.

If you want a higher lemon curd to cake ratio, plan to double the lemon curd recipe for extra filling.

Use an off-set spatula to create a rustic finish with the meringue icing.

Use a kitchen torch to toast the meringue icing.  Hold flame about 6-8 inches away from the surface of the cake and do not keep the flame in the same place for longer than a couple seconds.