This cake is a sunny little gem to serve on a hot summer day. It’s dressed up for a party with candied lemon, a rich buttercream flecked with vanilla bean and the surprise of a hit of flavour in the black tea buttercream filling. I’ll have an iced black tea with lemon and lots of ice in a frosty glass to go with it please.
There are five steps to making this triple layer six-inch cake: candied lemons, lemon butter cake, Swiss meringue buttercream, black tea buttercream and vanilla bean buttercream.
Candied lemon ingredients
- 2 lemons, thinly sliced and seeded
- 1 1/2 cup sugar
Prepare an ice bath and set it aside.
Place 1 1/2 cups of water in a saucepan and bring to a boil. Blanch the lemon slices in the boiling water for about a minute, then use a slotted spoon to transfer them to the ice bath.
Reduce the heat to bring the water to a simmer. Add the sugar and stir to dissolved. Return the blanched lemons to the pan and simmer for about 30 minutes. Place the lemons on a wire rack to drain. Let them dry completely on a piece of parchment pater for 2 to 4 hours, or overnight.
Lemon butter cake ingredients
- 2 1/4 cups cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 2 tablespoons finely grated lemon zest
- 3/4 cup room temperature unsalted butter
- 1 teaspoon pure vanilla extract
- 4 large egg yolks (thanks to my chickens!)
- 1 cup buttermilk
Pre-heat the oven to 350 F. Grease and flour three 6-inch cake pans and set aside.
Sift together the flour, baking powder, baking soda and salt and set aside.
Place the sugar and lemon zest in a small bowl and rub them together with your fingers until fragrant.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Add the sugar mixture and mix on medium-high until the butter is light and fluffy, 3 to 5 minutes. Stop the mixer and scrape down the bowl.
Turn the mixer to medium-low and add the vanilla and egg yolks, one at a time. Scrape the bowl.
Turn the mixer to low and add the flour mixture in three batches, alternating with the buttermilk, beginning and ending with the flour mixture. Mix on medium for no more than 30 seconds after the last bits of flour are incorporated.
Evenly divide batter among the three pans and bake for 22 to 24 minutes or until a toothpick inserted in the centre of the cakes comes out clean. Let them cool on a wire rack for 10 to 15 minutes before removing from the pans.
Black tea infusion
- 1/2 cup granulated sugar
- 5 black tea bags
Place one cup of water and the sugar in a saucepan and bring to a boil over medium-high heat. Reduce heat to maintain a simmer and add the tea bags. Simmer for about 8 minutes. Remove the tea bags and continue to cook until the syrup has reduced to about 1/4 cup, 20 to 30 minutes. Remove from heat and cool. You will be adding 3 tablespoons of this infusion to some Swiss meringue buttercream to make the filling.
Vanilla Swiss meringue buttercream
- 1/2 cup plus 2 tablespoons egg whites
- 1 1/4 cups granulated sugar
- 2 cups unsalted butter (very important that it be at room temperature or it won’t combine properly) cubed
- 2 teaspoons pure vanilla extract
Place the egg whites and sugar in the bowl of a stand-mixer. Whisk them together by hand to combine. Make a double boiler by filling a medium pot filled with water over medium-high heat. Place the mixer bowl on top of the pot. The bottom of the pot should not touch the water.
Whisk intermittently and heat the egg mixture to 160F (candy thermometer) or until it is hot to the touch. Carefully fit the mixer bowl onto the stand mixer and whip with the wire attachment on high speed for 8 to 10 minutes, until it holds medium-stiff peaks. The bowl should be back to room temperature at this point. Stop the mixer and swap out the whisk attachment for the paddle.
With the mixer on low, add the cubed butter, a few tablespoons at a time then the vanilla. Once incorporated, turn up the mixer speed to medium-high and beat until the buttercream is silky smooth, 3 to 5 minutes.
Black tea buttercream
In the bowl of a stand mixer fitted with the paddle attachment, mix 1 1/2 cups of the buttercream until silky smooth. Add 3 tablespoons of the black tea infusion and mix until combined. Transfer to a separate bowl and set aside. Wipe out the mixer bowl.
Vanilla bean buttercream
In the bowl of a stand mixer fitted with a paddle attachment, mix the remaining Swiss meringue buttercream with 1/2 teaspoon of vanilla bean paste.
Some assembly required
Level your cakes and choose a layer for the bottom. Spread on half of the black tea buttercream with an offset spatula. Top with the next layer of cake and repeat with the remainder of the black tea buttercream, ending with the third layer. Frost the cake with the vanilla bean buttercream and decorate with candied lemons.