Lemon Meringue Cake

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.

Lemon Meringue Cake
Refreshing and moist, this cake is a lovely compliment to a hearty meal.
Yield: serves 8

For the Cake

  • 1 12 cups unbleached flour
  • 2 tsp. baking powder
  • 12 tsp. baking soda
  • 12 tsp. salt
  • 34 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
  • 14 cup fresh lemon juice
  • 12 cup sugar
  • Grated zest of 1 lemon
  • 2 cups whipped cream, for icing

Instructions

  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.