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Ingredients
- Cake
- 1/4 cup butter, softened
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 2 egg yolks (reserve whites)
- 1 whole egg
- 1 cup all-purpose flour*
- 1 teaspoon baking powder
- Pinch of salt
- 1/3 cup milk
- 1/2 teaspoon lemon extract
- Lemon Filling
- 2 egg yolks (reserve whites)
- 1 cup cold water
- 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/4 cup cornstarch
- grated zest of 1 lemon
- 1/4 cup fresh lemon juice (about 2 lemons. Grate the zest from the 2nd lemon and reserve for the meringue)
- 1 tablespoon butter
- Meringue
- 4 egg whites (reserved from yolks used in cake & filling)
- 1/2 teaspoon cream of tartar
- Grated zest of 1 lemon
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 350°F. Grease and flour an 8-inch or 9-inch round cake pan; set aside.
- In a large bowl, cream butter and sugar until very light and fluffy. Add egg and egg yolks (reserve the whites for the meringue) one at a time, beating well after each.
- In a separate bowl, whisk together flour, baking powder and salt. Add mixture to batter alternately with milk, beginning and ending with flour mixture. Stir in lemon extract.
- Spoon batter into prepared pan and bake 20-30 minutes or until cake springs back when lightly touched in the center. Cool cake in pan on baking rack for 10 minutes then shake lightly to loosen and turn out onto rack to cool completely before assembling.
- For the lemon filling, whisk egg yolks with water until thoroughly blended.
- In a medium saucepan, combine sugar and cornstarch and stir to mix well. Add egg mixture to sugar mixture and whisk until smooth. Add lemon zest and cook over medium heat, whisking constantly, until very thick. Remove from heat and stir in the lemon juice and butter. Cover and cool to room temperature.
- To prepare meringue, use an electric mixer to beat egg whites with cream of tartar and lemon zest at high speed for one minute, or until soft peaks begin to form. Gradually add sugar continuing to beat until sugar has completely dissolved and mixture is very stiff and glossy, about 3-4 minutes longer.
- To assemble cake: Preheat oven to 350°F. Then place cooled cake layer on a large baking sheet or drop into an 8 or 9-inch shallow baking dish.
- Carefully spread the cooled lemon filling over top of cake layer, mounding filling high in the center of the cake.
- Spread meringue over the filling, sealing edges of the cake well with meringue to hold filling in place.
- Bake assembled cake for about 15 minutes or until peaks of meringue have turned golden. Cool thoroughly before covering. Hold cake at room temperature. This cake is best served the same day it is baked.
Imperial Sugar Insight
This recipe originally appeared on page 3 of the 1993 September-October, Volume XIII, No. 5 edition of Homemade Good News.
