1 (18.25 ounce) package deal lemon cake combine
1 1/four cups water, or as wanted
1/three cup vegetable oil
1 (21 ounce) can lemon pie filling
three egg whites
1/2 cup white sugar
5 hrs 30 minutes
- Preheat an oven to 350 levels F (one hundred seventy five levels C). Grease and flour three eight-inch cake pans.
- Combine the cake combine, water, eggs, and vegetable oil as directed on the package deal, and pour batter into ready cake pans.
- Bake the layers within the preheated oven till a toothpick inserted into the middle of a cake comes out clear, 30 to 35 minutes. Let cool in pan at the very least 20 minutes or till utterly cool.
- When the cake is totally cool, run a paring knife between the cake and the sting of the pan. Maintain the cake pan on its aspect and gently faucet the edges of the pan towards the counter to loosen it. Cowl the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.
- To fill and embellish, lay a cake layer onto an oven-protected plate, and unfold half the lemon filling over the underside layer. Place a second layer gently on the lemon filling, and unfold the remainder of the filling on the highest of the second layer. Prime with third layer.
- Beat the egg whites in a bowl till they type stiff peaks, then steadily add the sugar and proceed to beat till the combination varieties a fluffy, shiny meringue. Unfold the meringue everywhere in the cake like a frosting, spreading it into ornamental peaks and swirls. Place the adorned cake again into the recent oven, and bake till the peaks and swirls of meringue are calmly browned, about 10 minutes. Refrigerate four hours to in a single day, then serve chilly.
- 552 kcal
- 88.9 g
- Ldl cholesterol
- 154 mg
- fifty one%
- 18.eight g
- zero.7 g
- eight.eight g
- 456 mg
* % Day by day Values are based mostly on a 2,000 calorie eating regimen.
Recipe by Lisa
“In the event you like lemon meringue pie, you’ll love this recipe.”