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.
I was looking for something different to bake for our Easter Dinner and decided to try this recipe. This cake is wonderful and very pretty. After reading other reviews of this recipe someone commented that it was too dry, just to make sure I put a big spoon of sour cream in the batter. The cake baked nicely went together well. Very moist pretty cake. I will bake again.
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