Recently Nate had a birthday, so naturally, I made a birthday cake. Last year I made him a lemon-tastic cake which didn’t quite turn out the way I wanted, so I gave it another go this year. I came across two amazing-sounding lemon cakes: one with black tea-flavoured Italian meringue frosting by Honey and Jam, and the Tartine lemon meringue cake (lemon butter, caramel, chiffon cake, and torched meringue) at The Way the Cookie Crumbles. I decided to use the cake and frosting recipe from the first, and the lemon cream and caramel fillings from the second. I also intended to torch the black tea meringue frosting, but I’ll get to that in a minute……