Lemon Meringue Easter Cake

• 1 14 cups all-purpose flour
• 1 cup sugar
• 14 cup margarine, softened
• 12 cup skim milk
• 1 12 teaspoons fresh lemon rind, grated
• 1 12 teaspoons baking powder
• 1 teaspoon vanilla extract
• 14 teaspoon salt
• 4 egg whites
• 12 cup sugar
• cooking spray
• 1 pint strawberry, sliced (optional)

1. Preheat oven to 350F.
2. Spray 9x9 pan, or round dish with cooking spray.
3. Beat flour, 1 cup sugar, margarine, milk, baking powder, lemon rind, vanilla, salt, and 2 egg whites in large bowl with electric mixer on low speed for 30 seconds, scraping bowl constantly.
4. Beat on high speed for 2 minutes, scraping bowl occasionally.
5. Pour into pan and bake 25-30 minutes, until golden brown.
6. Cool slightly.
7. Increase oven temperature to 400F.
8. Beat remaining 2 egg whites in medium bowl until frothy.
9. Slowly beat in 1/2 cup sugar, 1 tablespoon at a time.
10. Continue beating until stiff and glossy.
11. Spread over cake and bake 8-10 minutes, or until meringue is lightly brown.
12. Cool completely.
13. Upon serving, top with sliced strawberries.

flour, sugar, margarine, milk, lemon rind, baking powder, vanilla, salt, egg whites, sugar, cooking spray, strawberry

Taken from www.food.com/recipe/lemon-meringue-easter-cake-91025 (may not work)