Wander & Wonder

I did not invent this recipe but I wanted to share it with you because it turned out really great! You can find the original recipe here 🙂

I did make a few modifications to the original recipe, especially to the blueberry preserves and the lemon meringue buttercream. I also made a two-layer cake instead of a three-layer cake like in the original recipe.

I N G R E D I E N T S

CAKE:

• 4 large eggs
• 1 1/2 cups whole milk
• 1 teaspoon vanilla extra
• 3 cups cake flour
• 2 1/3 cups granulated sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• Zest of 2 lemons
• 1 cup unsalted butter, softened

SIMPLE SYRUP:

• 1/2 cup granulated sugar
• 1/2 cup fresh lemon juice

BLUEBERRY PRESERVES:

• 2 cups fresh or frozen blueberries
• 1/4 cup granulated sugar
• 1 tablespoon fresh lemon juice

LEMON SWISS MERINGUE BUTTERCREAM

• 6 large egg whites
• 1 1/2 cups granulated sugar
• 1/4 teaspoon salt
• 1 1/2 cups cubed unsalted butter, softened
• 1/4 cup fresh lemon juice

R E C I P E

To make the cake:

1. Preheat oven to 350°F. Butter and flour two 9-inch cake pans and line with parchment paper.
2. In a small bowl, lightly whisk together the eggs, 1/2 cup of the milk, and vanilla.
3. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt. Add the butter, remaining 1 cup milk, and lemon zest and combine on low speed until moistened. Increase speed to medium and beat until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.
4. Add the egg mixture in 3 additions, scraping down the sides of the bowl and mixing just long enough to incorporate between additions.
5. Divide the batter among the prepared pans and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes, then take them out of the pans and place them on a wire rack or plate to cool completely.

Brush with simple syrup:

1. Combine sugar and lemon juice and heat on the stove over low heat until sugar is dissolved. Let cool.
2. Brush tops of cooled cake layers with simple syrup.
3. Wrap cake layers in plastic wrap and store in fridge until ready to assemble cake.

To make the blueberry preserves:

1. Add half of the blueberries, sugar, and lemon juice in a small saucepan over medium heat and bring to a boil. Make sure to stir often to avoid it from sticking to the bottom of the saucepan.
2. Reduce the heat and cook for 10 minutes. Add the remaining blueberries and continue to cook for 15 to 20 minutes for the mixture to thicken. Keep stirring every so often.
3. Let cool completely. The mixture should be the consistency of jam when it’s ready.

To make the lemon meringue buttercream:

1. Place a small saucepan filled with an inch of water on the stove over medium heat and bring to a boil.
2. Add egg whites, sugar, and salt to a heat-proof bowl and place over the boiling water. Cook for about 10 minutes, stirring occasionally, until mixture is warm and sugar is completely dissolved (rub a small amount between your fingers to test if sugar is dissolved).
3. Transfer egg whites to mixer bowl and beat with whisk attachment on high speed until cooled and fluffy, about 5 minutes.
4. Reduce mixer speed to medium high and add cubed butter a tablespoon at a time, waiting until butter is incorporated before adding more.
5. Add lemon juice and mix until combined.

*MODIFICATION: After following all of these steps, I found that the frosting had too strong of an eggy taste and wasn’t quite sweet enough. So, I gradually added lemon juice and powdered sugar, tasting as I went, until it had a lemon flavor and just the right amount of sweetness.

To assemble the cake:

1. Place one cake layer on a plate. Cover with an even layer of buttercream and the blueberry preserves, leaving about a half-inch border around the preserves.
2. Top with next cake layer.
3. Frost the cake with the remaining buttercream and decorate as desired.
4. Store cake in the fridge for at least 1 hour before serving.

T I P S

• I personally wanted to keep the sides of the cake bare as I liked the way it looked. I ended up with a lot of unecessary frosting, so I recommend halving the ingredients for the lemon meringue buttercream if you want to do the same!

This recipe was definitely a lot of work, but it turned out wonderfully! And I can tell you for a fact that your guests will be very impressed xx