Lemon Chiffon Cake

Ingredients:

• 7 large eggs
• 2 cups of 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 zest
• 2 teaspoons vanilla extract
• 1/2 teaspoon cream tartar

Frosting:

• 1/2 cup butter, softened
• 3 cups confectioners sugar
• 4 teaspoons lemon grated zest
• 1/4 cup lemon juice
• Dash salt

Directions:

1. Preheat oven 180°
2. Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Add to flour mixture; beat until well blended.
3. Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites.
4. Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour.
5. Run a knife around sides and center tube of pan. Remove cake to a serving plate.
6. In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake.

Courtesy of Taste of Home