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.
Ingredients
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, for icing
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Instructions
Step 1
For the cake: Preheat oven to 350°. Sift together flour, baking powder, baking soda, and salt.
Step 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.
Step 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.
Step 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.
- For the cake: Preheat oven to 350°. Sift together flour, baking powder, baking soda, and salt.
- 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.
- 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.
- 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.
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