Lemon Chiffon Cake Recipe

Directions:

1. Move rack to lowest position . Preheat oven to 325 degrees
2. In a large bowl, combine flour, sugar, baking powder and salt.
3. Beat in 3/4 cup cold water, the oil, vanilla, lemon zest and egg yokes with electric mixer on lower speed until smooth.
4. Wash beaters and dry.
5. Whip egg whites and cream of tarter in a large bowl until it forms stiff peaks.
6. Gradually pour the flour mixture over the egg whites, folding in with rubber spatulas just until blended.
7. Pour into an ungreased 10 x 4 angel food cake pan.
8. Bake about 1 hour and 15 minutes until top springs back.
9. Immediately turn pan upside down onto heat proof funnel or bottle; let it hang about 2 hours until cake is completely cooled.
10. Loosen sides of cake with knife; remove from pan
11. To prepare Glaze:
12. Melt butter in small saucepan over low heat then remove from heat.
13. Stir in confectioners sugar lemon zest until smooth.
14. Stir in lemon juice, 1 Tbsp at a time until glaze is smooth and sonsistency of thick syrup.
15. Spread glaze over top of cake and allowing some to drizzle down sides.