Lemon Chiffon Cake

By KeyIngredient

Ingredients

• Lemon Frosting:
• 7 eggs, separated
• 2 c. flour
• 1 1/2 c. sugar
• 3 tsp. baking powder
• 1 tsp. salt
• 3/4 c. water
• 1/2 c. vegetable oil
• 4 tsp. grated lemon peel
• 2 tsp. vanilla
• 1/2 tsp. cream of tartar
• 1/3 c. butter softened
• 3 c. powdered sugar
• 4 1/2 tsp. grated lemon peel
• dash of salt
• 1/4 c. lemon juice

Preparation

Step 1

Let eggs stand at room temp for 30 min.

In a large 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.

In another large bowl beat egg whites and cream of tartar on medium speed until soft peaks form; fold into batter. Gently spoon into a slightly greased 10" tube pan. Cut through batter with knife to remove air pockets.

Bake on the lowest oven rack at 325 for 50-55 min or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.

Run a knife around side and center of tube pan. Remove cake to a serving plate. In a small bowl combine frosting ingredients; beat until smooth. Spread over top of cake.