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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This moist, airy cake was my dad's favorite. My mom revamped the original recipe to include lemons. I'm not much of a baker, so I don't make it very often. But it is well worth the effort. Ingredients:
7 eggs, separated |
2 cups king arthur unbleached all-purpose flour |
1-1/2 cups sugar |
3 teaspoons baking powder |
1 teaspoon salt |
3/4 cup water |
1/2 cup canola oil |
4 teaspoons grated lemon peel |
2 teaspoons vanilla extract |
1/2 teaspoon cream of tartar |
lemon frosting: |
1/3 cup butter, softened |
3 cups confectioners' sugar |
1/4 cup lemon juice |
4-1/2 teaspoons grated lemon peel |
dash salt |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
2. Place oven rack in the lowest position. Preheat oven to 325°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients and beat until well blended. Add cream of tartar to egg whites; with clean beaters, beat on medium speed until stiff peaks form. Fold a fourth of the whites into batter, then fold in remaining whites.
3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 50-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
4. Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small bowl, combine frosting ingredients; beat until smooth. Spread over top of cake, allowing frosting to drape down the sides. Yield: 12-16 servings.
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