The cake recipe was pretty straight forward, and I didn't get any pictures. It's a Lemon Cake from Martha Stewart. I used lemon zest that I had in the freezer so I could save my one lemon for topping the cake. While the cake was baking, I thinly sliced the lemons, picked out all the seeds, and combined them with 1/2 cup of sugar and 1/2 cup of water. Bring to a boil and simmer for 25 minutes, then use a slotted spoon to move the lemon slices to a piece of wax paper. The remaining syrup gets a little more lemon juice added to it, then poured over the cake while still warm. Then put the cake in the fridge to cool so you can frost it.
The whipped frosting recipe also came from Martha Stewart. I don't think I whipped mine quite long enough- it was more meringue-like that I think it should have been, but it was very good.
All it is is egg whites and sugar and water. Heat over double boiler to 150 F.
Transfer to mixing bowl and whip until stiff, glossy peaks form. Add 2TBSP of lemon juice and whip just until the lemon juice is mixed in.
Spread on cake. :) I didn't frost the center layer of this cake. It didn't need it, and the cakes themselves were a little on the fragile side and it was easier to stack them without worrying about a middle layer. Next time I might try making a lemon curd for the middle- but with the lemon syrup poured onto the warm baked cakes (poke holes with a fork to help it not run off the sides) this cake is plenty sweet and lemony.
Top with candied lemon slices.
It may be different if you whip the frosting longer, but the cake was very reminiscent of a lemon meringue pie.