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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 16 |
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A moist, airy cake. Ingredients:
7 eggs, separated |
2 cups all-purpose flour |
1 1/2 cups sugar |
3 teaspoons baking powder |
1 teaspoon salt |
3/4 cup water |
1/2 cup vegetable oil |
4 teaspoons grated lemon peel |
2 teaspoons vanilla extract |
1/2 teaspoon cream of tartar |
1/3 cup butter, softened |
3 cups confectioners' sugar |
4 1/2 teaspoons grated lemon peel |
1 dash salt |
1/4 cup lemon juice |
Directions:
1. Let eggs stand at room temperature for 30 minutes. In a large mixing bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients. Beat until well blended.
2. In another large mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form; fold into batter. Gently spoon into an ungreased 10 inch tube pan. Cut through batter with a knife to remove air pockets.
3. Bake on the lowest oven rack at 325 for 50-55 minutes or until top springs back when lightly touched. Immediately invert the pan; cool completely, about one hour.
4. Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small mixing bowl, combine frosting ingredients; beat until smooth. Spread over top of cake.
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