Before we begin today’s post, did you know that May is Brain Tumour Awareness Month in Canada? Did you also know that 27 Canadians hear the words “you have a brain tumour” EVERY DAY?
Many of you know that I was diagnosed with a meningioma in May of 2023 and underwent emergency surgery to remove it (less than 48 hours after it was found). As part of my goal to raise awareness and, ultimately, funding to help BTFC support research projects, offer support, deliver trusted information and resources, and drive national advocacy efforts, I am donating $2 for every copy of my self-published mini cookbooks, French Food for Everyone sold during the month of May to the Brain Tumour Foundation of Canada.
Get your copy of French Food for Everyone: le petit déjeuner, le goûter or le dîner (or all three) here!
Now, onto today’s recipe!
This week’s Tuesdays with Dorie recipe comes from Baking with Dorie. Lemon Meringue Layer Cake was also my choice for one of this month’s recipes because my birthday is in May and I (correctly) suspected there would be no cake forthcoming on the actual day, so I might as well make my own! Note to self: because you love cake, make sure there is one in the house on your birthday!
This cake involved a lot of steps and so the timing made it perfect to make over our long weekend. First I made the cake – I halved the recipe to make it in an 8-inch loaf pan as I did not need a gigantic cake! The amount was perfect for the pan! Once it is baked, you soak it with some lemon/ sugar syrup and let that sit for a bit. I wrapped mine tightly and it sat overnight before I assembled it.
Ok, now. Dorie’s recipe calls for making both a lemon cream (like a curd) and a lemon Swiss buttercream frosting. but in my fridge clear out, I had found some (jarred) curd that needed using up so I figured I would use that for the filling. The next day when I went to assemble and frost the cake, I felt the curd smelled a bit off and didn’t want to risk it (eggs, and all…) so i made 2/3 of the buttercream frosting and used the extra to layer the cake with. Did it lack a bit of “ooomph” from a fresh lemon cream? A bit, yes. Did it work? Also yes.
The buttercream for me was the star of the show. It’s a Swiss meringue technique – you whisk egg white and sugar together then cook them as you whisk over boiling water in a bain marie until the sugar is completely dissolved. Then you add bits of butter (quite a lot, relative to the rest of the ingredients) and beat the mixture for a LONG time until it’s thick and fluffy and absolutely delectable. This recipe also had a little lemon juice in it which was a nice way to cut the sweetness. This icing was EVERYTHING. SO GOOD.
This amount of the recipe (half the cake and 2/3 of the frosting) made enough for 10 generous slices of cake in an 8-inch pan and I’ll remember that for another time because it really is a celebratory cake! We shared with neighbours who raved about it, especially the icing! Definitely a keeper!
Get the recipe for Lemon Meringue Layer Cake on p 95 of Baking with Dorie.
Buy Baking with Dorie and join us baking through the book!
Buy Baking with Dorie on Amazon (this link should bring you to the Amazon store geographically closest to you). For free worldwide shipping, buy it on Blackwell’s. To support your local Indie bookstore, purchase on Bookshop.org.
Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions are 100% my own.
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Such a perfect birthday cake!
Oooh yes, definitely a keeper. Thanks for choosing it as your birthday cake. They loved it do much at work that I made it twice!
I mean, can you ever have too much Swiss meringue buttercream? I think not. Hope you had a happy birthday! xoxo
I like this cake enough that I won’t mind making it on my birthday, as you suggest. Wishing you a happy one on your special day!
Happy Birthday! A celebration cake indeed! I like your idea of using the loaf pan…I would definitely encourage you to make the lemon cream next time…everyone loved it!
Happy anniversary two years since your surgery and a happy birthday too! I must be missing something with the frosting as everyone loved it but me. Your loaf pan cake looks cute.