- 10
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Ingredients
- Cake
- 6 large eggs, separated
- 2 1/4 cups cake flour
- 1 1/2 cups sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 1/2 cup cooking oil
- 3/4 cup water
- 1 Tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp cream of tartar
- Lemon Frosting
- 1/2 cup butter
- 2 tsp lemon zest
- 4 cups powdered sugar
- 1/8 tsp salt
- 3 Tbsp lemon juice
Preparation
Step 1
In a large bowl, sift together four, 1 cup sugar, baking powder and salt. Make a well in the center and add oil, then the egg yolks, then the water, then the lemon juice and zest. Beat until smooth. Set aside.
Beat egg whites until frothy. Beat in cream of tartar and gradually add remaining 1/2 cup sugar. Beat until rounded peaks form and meringue does not slide when bowl is inverted.
Slowly pour yolk mixture into the meringue and mix just until blended. Carefully pour batter into a 10" tube pan. Bake at 325 degrees for 55 minutes then at 350 degrees for 10-15 minutes. Immediately invert pan. Cool and remove from pan.
Mix all frosting ingredients together and frost cooled cake.