Lemon Meringue Cake
We are having the most gorgeous spring so far up here in the Pacific Northwest - knock on wood. I know months of rain are still in the forecast, but it has not been nearly as cold as it usually is. I've only had to bust out my calf-length puffy jacket a handful of times and Baby H has not even had the chance to use his one-piece, fuzzy snowsuit (add that to the list of clothing items that he quickly grew out of before hardly using).
For the rest of you all, I am truly sorry. I know some of you suffered from blizzards while my home state of California has already had 90+ degree weather (a preview of how hot summer might be, yikes!). However, no matter where you are, you can still enjoy a preview of spring with use of some winter citrus. In particular, Lemon. I especially love finding and baking with Meyer Lemons. They tend to be much sweeter and juicier than other types - bringing great, vibrant flavor to delicious, lemony desserts. So whether you are aiming to match the spring sunshine you may already be having or need to beat your still-winter blues, this Lemon Meringue Cake is your answer.
I made this cake for The Cake Blog (I'm back, baby!). The cake itself if extremely light. I tossed in some poppy seeds for texture and the fresh lemon and cardamom give a punch of flavor to an otherwise simple buttermilk cake. My kitchen torch got to make another appliance - as evident by the toasty meringue frosting.
Find the full recipe on The Cake Blog.