Lemon Butter Cake with French Meringue Buttercream Frosting

Butter Cake with French Meringue Buttercream 

A

250g Golden Churn unsalted butter 

180g sugar

B

5 eggs yolk

1tbsp vanilla 

100g fresh milk

2tbsp lemon juice

1tbsp lemon Zest 

C

250g flour

2tsp Double baking powder 

D

Candied Lemon

* Line and grease base and side 8" pan.  

* Beat A until double in size. 

* Add in B one at a time, beat until smooth. 

* Add C fold 3 times until mix well. 

* Pour batter into pan.

* Bake 170°c for 90 minutes.

* Removed from oven, let it cool on wire rack.

* layer cake into 3, fill with French Meringue Buttercream. 

Lemon Glaze:-

100g sugar

1/4cup lemon juice

Lemon Icing:-

240g powder sugar

3tbsp lemon juice

1 lemon Zest

Lemon Candied:-

1 lemon + 2 cups water  

1 cup sugar + 1 cup water

* Sliced lemon thinly, in a pan put 2 cups of water and in slices of lemon, boil until lemon turn soft, dish up. In another pan, heat up sugar and water to boil, add in lemon slices. Cook until lemon turn candied. Dish up organize slices on pan with grease paper to dry the candied. 

Swiss Meringue Buttercream 

200g Butter

200g shortening 

100g sugar

120ml egg whites