Lemon Cake Recipe
Fresh lemon flavor shines through in the custard filling between the layers, and the light meringue frosting adds a fancy finish. It's not only a deliciously different dessert, it's a conversation piece.
Ingredients for the cake:
1-package lemon or yellow cake mix
1/3-cup vegetable oil
Ingredients for the filling:
1-cup white granulated sugar
1/4-cup real lemon juice
4-large egg yolks, beaten
1-teaspoon grated lemon peel
Ingredients for the meringue;
4-large egg whites, at room temperature
1/4-teaspoon cream of tartar
3/4-cup white granulated sugar
Step 1...In a large mixing bowl, combine the lemon or vanilla cake mix, 3 large eggs, 1-cup water and 1/3-cup vegetable oil. Beat on low until moistened. Beat on high for 2 minutes more or until well blended. Pour into two greased and floured 9-inch round baking pans. Bake at 350 degrees for 25 to 30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans and cool completely.
Step 2...For filling, combine 1-cup white granulated sugar, 3-tablespoons cornstarch and 1/4-teaspoon salt in a large saucepan. Stir in 1/2-cup water and 1/4-cup real lemon juice until smooth. Bring to a boil over medium heat; cook and stir constantly for 1 to 2 minutes or until thickened. Remove from heat. Stir a small amount of hot filling into the 4-large egg yolks; return all to pan, stirring constantly. Bring to a gentle boil, cook and stir for 2 minutes. Remove from heat, stir in 4-teaspoons butter and 1-teaspoon real lemon peel. Cool completely.
Step 3...For meringue, in a mixing bowl, beat 4-large egg whites and 1/4-teaspoon cream of tartar until foamy. Gradually beat in 3/4-cup sugar on high setting of mixer until stiff peaks form. (to get stiff peaks, be sure egg whites are at room temperature).
Step 4...To assmeble split each cake into two layers. Place bottom layer on an oven proof serving plate; spread with a third of the filling. Repeat layers twice. Top with the fourth cake layer. Spread meringue on top and sides. Bake at 350 degrees for 10 to 15 minutes or until meringue is lightly browned. Serve or refrigerate.