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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 1/2 cups all-purpose flour |
1 1/2 cups sugar, divided |
1 tablespoon baking powder |
1 teaspoon salt |
1/2 cup vegetable oil |
6 eggs, separated |
3/4 cup water |
1 teaspoon grated lemon rind |
2 teaspoons lemon juice |
1/2 teaspoon cream of tartar |
lemon fluffy frosting |
Directions:
1. Sift together flour, 1 cup sugar, baking powder, and salt in a small mixing bowl. Make a well in center of dry ingredients; add oil, egg yolks, water, lemon rind, and juice. Beat at high speed of electric mixer 5 minutes or until smooth.
2. Combine egg whites (at room temperature) and cream of tartar in a large mixing bowl; beat at medium speed of electric mixer until soft peaks form. Add remaining 1/2 cup sugar, 2 tablespoons at a time, and beat about 4 minutes at medium speed or until stiff peaks form.
3. Pour egg yolk mixture in a thin, steady stream over entire surface of egg whites; gently fold yolk mixture into whites.
4. Pour batter into an ungreased 10-inch tube pan, spreading evenly with a spatula. Bake at 325° for 55 to 60 minutes or until cake tests done. Remove from oven; invert pan, and let cool completely. Remove from pan, and spread Lemon Fluffy Frosting over top.
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