Lemon Meringue Cake

This white velvet cake is layered with fresh lemon curd, and finished with a vanilla bean Italian buttercream. Italian buttercream is a meringue based buttercream and is much lighter in texture than American buttercream. 

A single layer 8 inch cake will serve 8-12 people and a double layer 8 inch will serve 12-16. A single layer 6 inch will serve 4. 

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Because this buttercream is made with real butter it is advised to let it sit at room temperature. The frosting will get quite hard if the cake is refrigerated. If you do refrigerate or freeze the cake, please allow enough time for it to thaw out completely and come to room temperature before serving. 

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The cake pairs perfectly with fresh raspberries. The cost for the raspberries will be $7 per pint. If you would like to add raspberries, please let me know and I will send an invoice for this addition. 

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If you would like this cake to be gluten-free, please let me know and I will use a gluten-free cake mix so that I can insure no cross contamination with any other ingredients.