7
eggs, separated
2 cups
all-purpose flour
1-1/2
cups sugar
3
teaspoons baking powder
1
teaspoon salt
¾ cup
water
½ cup
canola oil
4
teaspoons grated lemon peel
2
teaspoons vanilla extract
½
teaspoon cream of tartar
LEMON
FROSTING:
½ cup
butter, softened
3 cups
confectioner’s sugar
4-1/2
teaspoons grated lemon peel
Dash
salt
¼ cup
lemon juice
Let eggs stand at room temperature for 30 minutes. 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 an
ungreased 10-in. tube pan. Cut through batter with a knife to remove air
pockets.
 |
| Have at you, cake batter! |
Bake on the lowest oven rack at 325F for 50-55 minutes or
until top springs back when lightly touched. Immediately invert the pan; cool completely,
about 1 hour.
 |
| Cake with ARMOR. |
Run a knife around side and center tube of pan. Remove cake
to a serving plate.
 |
| My first time ever using a tube pan! |
In a small bowl, combine frosting ingredients; beat until
smooth. Spread over top of cake.
 |
| Enjoy! |
My Rating: 5/5 "Everything about this is delicious. The cake is a WONDERFUL texture with a subtle lemon aura, the icing is tart and sweet, and the combination of the two is perfect. It stores well, too. Highly, highly recommend."
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