Lemon Cake

Assemble a 7-inch round springform pan with the cake batter, spreading it evenly

Bake in a moderate oven for about 25 minutes, or until the top is golden brown

Peel the lemons, leaving the zest fine

Place the zest and water in a saucepan and bring to a simmer

Cook for 10 minutes, then remove from heat

Strain the lemon juice into a bowl and discard the solids

Add the cornstarch with a little water and whisk until smooth

Whisk in the sugar and lemon juice until well combined

Melt the butter and add it to the mixture, stirring until smooth

Beat the egg whites until stiff peaks form and fold them into the batter

Pour the batter into the prepared pan and bake for an additional 4 minutes, or until lightly browned

Dust with powdered sugar and decorate with cherries as desired

Serve warm or chilled.