- 10
- 20 mins
- 80 mins
Ingredients
- Cake:
- 2-1/4 cups sifted cake flour
- 1-1/2 cups sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 5 egg yolks
- 3/4 cup cold water
- 2 teaspoons vanilla extract
- 2 teaspoons grated lemon zest
- 1 cup egg whites
- 1/2 teaspoon cream of tartar
- Lemon Glaze:
- 1 cup confectioner's sugar
- 1 tablespoon softened butter
- 2 tablespoons lemon juice
- 1/2 teaspoon grated lemon zest
Preparation
Step 1
1. Heat oven to 325 degrees F.
2. Sift together flour, sugar, baking powder and salt in large bowl.
3. Make a well in the center, add oil, egg yolks, water, vanilla and lemon zest; beat with a spoon until smooth.
4. Using clean beaters, beat egg whites with cream of tartar in large bowl until stiff peaks form.
5. Pour yolk mixture gradually over beaten whites, gently folding in with rubber spatula just until blended.
6. Pour batter in un-greased 10" tube pan.
7. Bake in 325 degree F oven for 55 minutes.
8. Increase oven temperature to 350 degrees F and bake 5-10 minutes longer or until surface springs back when lightly touched.
9. Invert pan immediately and cool cake pan to room temperature.
10. Turn pan right side up and rap sharply on counter to loosen cake.
11. Turn cake out.
Lemon Glaze:
12. Whisk 1 cup confectioner's sugar, 1 tablespoon softened butter, 2 tablespoons lemon juice and 1/2 teaspoon grated lemon zest in bowl until desired consistency.
13. Drizzle lemon glaze over cake.
14. Garnish with lemon peel and serve.