1 lemon cake mix
(refer to package for additional ingredients)
1 can lemon frosting
1/4 cup sugar
grease and flour for coating pans
Preheat oven to 350 degrees.
Grease and flour cake pans.
Dump cake mix into a large mixing bowl.
Separate eggs. Place egg white in a
container with a lid and refrigerate. Add
egg yolks to cake mix. Add remaining cake
ingredients according to package directions.
Using an electric mixer, blend ingredients
on low speed. Turn speed up to high and
beat an additional 30 seconds.
Pour half the batter into each cake pan.
Use a wooden spoon or spatula to spread batter
evenly in the pans.
Place in hot oven. Bake for 30 minutes
or until cake begins to pull away from the sides
of the pan and the cake springs back when
pressed lightly in the center with your finger.
Remove cake from pans and allow to cool.
Transfer one half of the cake to a baking
sheet with the flat side up.
Pour egg whites
into a glass bowl. Clean beaters with
soapy water and rinse under cold tap water.
Beat egg whites with electric mixer on high
until stiff and fluffy.
Heat oven to 425
Slowly add sugar to egg whites while
continuing to beat with mixer on high.
When all the sugar has been added to the
meringue, spoon it onto the cake half on the
baking sheet. Smooth over cake and swirl
Place half of cake with meringue
into oven and bake until meringue is lightly
Frost the flat top of the second half
and carefully transfer half topped with meringue
onto the frosted second half.
Frost the sides
and your lemon meringue cake is ready to serve.