Lemon Cake

Preheat your oven to 250°F

Grease and flour a 9-inch tube pan or Bundt pan

Make the dough: In a stand mixer, beat the eggs until they're light and fluffy

With the mixer still running, add the egg yolks one at a time

Add the sugar and beat for an additional 10 minutes, or until the mixture is smooth and creamy

In a separate bowl, whisk together the flour and baking powder

Add the flour mixture to the eggs, stirring carefully

Pour the batter into the prepared pan and bake for about 15 minutes, or until a toothpick inserted into the center of the cake comes out clean

Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely

Make the filling: In a small saucepan, combine the sugar and lemon juice over medium heat

Bring to a boil, then reduce the heat and simmer for about 5 minutes, or until the mixture has thickened slightly

Remove from the heat and let cool slightly

Add the softened butter and whisk until smooth

Stir in the egg yolks and lemon juice

Let cool to room temperature

Make the topping: In a stand mixer, beat the egg whites until they're stiff and fluffy

In a small saucepan, combine the sugar and water over medium heat

Bring to a boil, then reduce the heat and simmer for about 5 minutes, or until the mixture has thickened slightly

Remove from the heat and let cool slightly

Add the lemon juice and grated lemon zest, stirring well

Pour the topping over the cooled cake and dust with grated lemon zest.