The batter for this one required a TON of lemon juice. Luckily, I buy my lemon juice in bulk. Because I have a mental problem.
The batter for this cake is more of a biscuit than a normal cake. It's very light and not terribly sweet. The lemony filling more than makes up for the savory nature of the cake itself.
This was obviously before I learned how to properly cut the parchment to line my cake pans with. So dumb.
Uhhhhh... So I clearly did not realize how much meringue this recipe would make when I selected this bowl. There were egg whites all over my kitchen, but luckily the majority of the meringue did not overrun the tiny, tiny bowl I selected.
Before sending the meringue-d up cake through the oven for a few minutes it's pearly white. Very light and pretty looking.
And after going through the oven, it's pretty nice looking too! This was one of my favorite cakes, but it was a bitch to transport. The lemon juice in the cake itself seeped out all over my refrigerator and the inside of the cake carrier. The meringue also didn't look so hot after a long walk in my cake carrier with the edges sliding around and hitting the carrier lid. But looks and leaks aside, it was very very tasty.
a cake of this type almost spurs a debate ;)
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