This lemon meringue cake provides a great variation to the more traditional lemon meringue pie. It still has the same great flavours but with the addition of a light sponge textured cake.
The lemon & poppy seed cake is light and airy with a lovely subtle lemon flavour combined with a buttermilk, cardamom and vanilla blend. The zesty lemon curd filling between the 3 cake layers provides an amazing custard-like burst of lemon flavour. The cake is iced in a cloud of pillowy meringue. Finally, the meringue is lightly toasted to give an amazing finish to a fantastic cake.
This meringue on the cake was lightly toasted using a kitchen torch. These are very easy to use to put the finishing touch to the cake. You have to be careful when using them, however, as they can easily burn the meringue before you even realise it. Use the kitchen torch in a sweeping motion and do not leave it pointing at any piece of meringue for more than a few seconds at a time.