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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I made this cake and was more than pleased with the results, I think you will be too, I added in the zest from 1 whole lemon and also subbed 1 teaspoon lemon extract for the vanilla - servings is only estimated :) Ingredients:
7 eggs, separated |
2 cups all-purpose flour |
1 1/2 cups sugar |
3 teaspoons baking powder |
1 teaspoon salt |
3/4 cup water |
1/2 cup vegetable oil |
1 tablespoon grated lemon peel |
2 teaspoons vanilla |
1/2 teaspoon cream of tartar |
1/3 cup butter, softened |
3 cups confectioners' sugar |
4 1/2 teaspoons grated lemon peel |
1 dash salt |
1/4 cup lemon juice |
Directions:
1. Set oven to 325 degrees F. (lowest oven rack).
2. Prepare an ungreased 10-inch tube pan.
3. Let the eggs stand out at room temperature for 30 minutes.
4. In a large mixing bowl combine flour, sugar, baking powder and salt.
5. In another bowl whisk the egg yolks with water, oil, lemon peel and vanilla; add to the dry ingredients and beat until well blended.
6. In another large mixing bowl beat egg whites and cream of tartar on medium speed until soft peaks form; fold into the batter.
7. Gently spoon into prepared tube pan, then cut through batter with a knife to remove the air pockets.
8. Bake on lowest oven rack for 50-55 minutes or until the top springs back when lightly touched.
9. Immediately invert the pan.
10. Cool completely (about 1 hour).
11. Run a knife around the side and center tube of the pan.
12. Remove cake to a serving plate.
13. In a small bowl combine frosting ingredients; beat until smooth.
14. Spread over top of the cake.
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