Enjoy!
Lemon Chiffon Cake
7 room temperature eggs, separated
2 c all-purpose flour
1-1/2 c sugar
3 t baking powder
1 t salt
3/4 c water
1/2 c vegetable oil
4 t grated lemon peel
2 t vanilla extract
1/2 t cream of tartar
Icing;
1/3 cup butter, softened
3 cups confectioners' sugar
4-1/2 teaspoons grated lemon peel
Dash salt
1/4 cup lemon juice
In a large mixing 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 mixing 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 and tap the pan on the counter a few times to remove air bubbles.
Bake on the lowest oven rack at 325° for 50-55 minutes or until top springs back when lightly touched. Immediately invert the pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small mixing bowl, combine frosting ingredients; beat until smooth. Spread over top of cake.
