SERVES 8

Remember when you only got dessert if you finished everything on your plate? You'll want to eat all your vegetables for a slice of this meringue-like cake. Garnish with ribbons of lemon zest for added appeal.

FOR THE CAKE:
1 1⁄2 cups unbleached flour
2 tsp. baking powder
1⁄2 tsp. baking soda
1⁄2 tsp. salt
3⁄4 cup sugar
1 stick unsalted butter, softened
4 large eggs
1 cup sour cream
1 tbsp. vanilla extract

FOR THE FILLING:
5 large egg yolks
4 tbsp. unsalted butter
1⁄4 cup fresh lemon juice
1⁄2 cup sugar
Grated zest of 1 lemon

2 cups whipped cream

1. For the cake: Preheat oven to 350°. Sift together flour, baking powder, baking soda, and salt.

2. Beat sugar and butter together until fluffy. Beat in eggs one at a time. Add flour mixture and sour cream alternately; add vanilla. Pour batter into prepared 8" cake pan. Bake about 40 minutes. Cool.

3. For the filling: Combine egg yolks, butter, lemon juice, sugar, and lemon zest in a heavy saucepan over low heat. Stir until thick, about 10 minutes. Cool.

4. Slice cake horizontally into 3 layers; trim crusts from sides. Place 1 layer cut side up on a plate and spread half the filling over surface. Repeat. Add third layer. Ice with whipped cream.