50+ Friends Club Cookbook
Cakes and Frostings
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Lemon Meringue Cake
From the Kitchen of: Pepper
Source: Gina at KC
| Cake |
| 1 | cup | sour cream |
| 1/4 | cup | milk |
| 2/3 | cup | butter, softened |
| 1 3/4 | cup | sugar |
| 2 | | eggs |
| 1 | teaspoon | lemon extract |
| 2 | teaspoons | fresh lemon juice |
| 2 | teaspoons | grated lemon rind |
| 2 3/4 | cups | flour |
| 2 1/2 | teaspoons | baking powder |
| 1 | teaspoon | salt |
- Combine sour cream and milk, set aside.
- Heat oven to 350 F.
- Flour two round cake pans.
- Mix butter, sugar, eggs, lemon extract, lemon juice and rind in a large mixing bowl until fluffy. Beat on high speed for another 5 min.
- Sift flour, baking powder and salt.
together. Add flour mixture to creamed mixture. Begin and end with flour mixture.
- Pour batter into prepared pans. Bake for about 30 to 35 minutes or until pick inserted in center comes out clean.
- Cool layers ten minutes. Remove from pan, let cake layers continue to cool completely.
| Lemon Filling |
| 1 | cup | sugar |
| 3 | Tablespoons | cornstarch |
| 1/4 | teaspoon | salt |
| 1/2 | cup | water |
| 1/4 | cup | fresh lemon juice |
| 1 | tablespoon | butter |
| 2 | teaspoons | grated lemon rind |
| 4 | | egg yolks |
- Combine sugar, cornstarch and salt in a medium size saucepan. Gradually stir in water, lemon juice, butter and rind.
- Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat.
- Beat egg yolks slightly, gradually stir in about 1/4 of the hot lemon mixture into the egg yolks. Return egg mixture to saucepan and cook 2 to 3 minutes, stirring constantly. Cool.
|
Meringue: |
| 4 | | egg yolks |
| 1/4 | teaspoon | cream of tarter |
|
1/4 | teaspoon | vanilla extract |
| 3/4 | cup | sugar |
- Beat egg whites, cream of tartar and vanilla until foamy in a large mixer bowl.
- Gradually add 3/4 cup of sugar. Beating
until stiff peaks form.
Cake Assembly:
-
Very Important: Using a heat proof serving plate, place in the oven which has been set on 325 F, place serving plate in oven to heat proof serving plate. Leave in oven for five minutes.
- Place layer 1 on tempered plate, and spread with 1/3 of the filling, repeat with remaining layers and filling.
- Now spread the meringue over sides and top of cake. Pipe a shell border around the bottom of the cake and do meringue rosettes on top of cake.
- Bake frosted cake for 4-to- 5 minutes at 325 or until meringue is light golden brown.
- Store cake in refrigerator until ready to serve.