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yellow butter cake with lemon italian meringue buttercream🔅💛🍰

yellow butter cake:

- 4 eggs

- 2 tsp vanilla extract

- 8 fl. oz milk, room temp

- 13 oz cake flour (although AP is fine too)

- 1 tbsp baking powder

- 15 oz granulated sugar

- 1 tsp salt

- 8 oz unsalted butter, room temp

1. combine the eggs, vanilla, and milk in a small bowl, beating lightly until blended.

2. sift together the flour, baking powder, sugar, and salt into the bowl of a stand mixer with the paddle attachment.

3. blend in butter on low speed until the flour is completely coated with butter, around 2-3 minutes.

4. with the machine on low, beat in half of the egg mixture. Scrape the sides of the bowl before adding the remaining egg mixture, beat for 2 minutes.

5. divide batter evenly into the greased and parchment paper lined 8-inch cake pans. Bake at 350°F until golden and toothpick comes out clean, about 22-25 minutes but just make sure to keep an eye on it!

lemon italian meringue buttercream:

- 14 egg whites

- 1 lb 11 oz granulated sugar

- as needed, water

- 2 lbs 12 oz unsalted butter, softened, cut into small cubes

1. all ingredients should be room temperature.

2. place egg whites in a mixer bowl. measure out 9 oz of the sugar and keep it near the mixer.

3. place remaining 1 lb 2 oz of sugar in a heavy bottomed pot with enough water to just moisten the sugar. bring to a boil.

4. as the sugar syrup’s temperature approaches 220°F on a candy thermometer, begin whipping egg whites. (i just use my regular thermometer and it is just fine but if you have a candy thermometer great!) watch sugar closely so the temperature does not exceed 240°F!

5. when the egg whites form soft peaks, gradually add the 9 oz of sugar. reduce mixer speed to medium and and continue whipping the egg whites to medium peaks.

6. when the sugar reaches 240°F on your thermometer, immediately pour sugar syrup into the egg whites while mixer is running at medium speed. pour syrup in a steady stream between the sides of the bowl and the whisk attachment.

• (if you pour too quickly it can melt the egg whites and ruin the consistency. if you don’t pour between the attachment and bowl you will end up with hardened sugar in your frosting.)

beat at medium speed until egg whites completely cool.

7. gradually whip softened, cubed butter into the italian meringue. when all butter is incorporated, add flavoring ingredients as desired.

🤎if you have any questions, feel free to dm me!

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