Ingredients
- LEMON FROSTING:
- 7 eggs, separated
- 2 cups all-purpose flour
- 1-1/2 cups sugar
- 3 tsps baking powder
- 1 tsp salt
- 1/2 cup lemon juice
- 1/4 cup water
- 1/2 cup canola oil
- 4 tsps grated lemon peel
- 2 tsps vanilla extract
- 1/2 tsp cream of tartar
- 1/3 cup butter, softened
- 3 cups confectioners' sugar
- 1/4 cup water or lemon juice (lemon juice will make it really tart)
- 4 tsps grated lemon peel (can be omitted if you use lemon juice instead of water)
Preparation
Step 1
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
2. In a large bowl, combine the flour, sugar, baking powder and salt.
3. In another bowl, whisk the egg yolks, lemon juice, water, oil, lemon peel and vanilla; add to dry ingredients and beat until well blended.
4. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Fold into batter.
5. Gently spoon into an ungreased 10-inch tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325 degrees for 50 - 55 minutes or until cake springs back when lightly touch. Immediately invert pan; cool completely, about 1 hour.
6. Run a knife around sides and center tube of pan. Remove cake to a serving plate.
7. In a small bowl, combine frosting ingredients; beat until smooth. Frost top of cake.