Lemon Meringue Cake

Pour Basic White Cake Batter evenly into 3 greased and floured 10-inch round cakepans.

Bake at 325° for 18 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks. (Cake layers may be frozen up to 1 month.)

Spread Lemon Filling between layers (not on top), placing cake on an ovenproof platter. Cover and chill at least 4 hours.

Spread Meringue Frosting on top and sides of cake.

Bake at 425° for 10 minutes or until golden. (Top will brown more than sides.) Garnish, if desired. Serve immediately.