Just because the calendar says it is winter there is not reason not to bring a bit of spring into your day. It might even brighten your day. <\/p>\n
12-16 Servings
\nPrep: 25 min.
\nBake: 50 min. + cooling<\/p>\n
Ingredients
\nCAKE:
\n7 Eggs, separated
\n2 cups all-purpose flour
\n1-1\/2 cups sugar
\n3 teaspoons baking powder
\n1 teaspoon salt
\n3\/4 cup water
\n1\/2 cup canola oil
\n4 teaspoons grated lemon peel
\n2 teaspoons vanilla extract
\n1\/2 teaspoon cream of tartar
\nLEMON FROSTING:
\n1\/3 cup butter, softened
\n3 cups confectioners’ sugar
\n1\/4 cup lemon juice
\n4-1\/2 teaspoons grated lemon peel
\nDash salt<\/p>\n
Directions
\nPlace egg whites in a large bowl; let stand at room temperature 30
\nminutes.
\nPlace oven rack in the lowest position. Preheat oven to 325\u00b0. In a
\nlarge bowl, combine flour, sugar, baking powder and salt. In another
\nbowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add
\nto dry ingredients and beat until well blended. Add cream of tartar
\nto egg whites; with clean beaters, beat on medium speed until stiff
\npeaks form. Fold a fourth of the whites into batter, then fold in
\nremaining whites.
\nGently spoon into an ungreased 10-in. tube pan. Cut through batter
\nwith a knife to remove air pockets. Bake 50-55 minutes or until cake
\nsprings back when lightly touched. Immediately invert pan; cool
\ncompletely, about 1 hour.
\nRun a knife around side and center tube of pan. Remove cake to a
\nserving plate. In a small bowl, combine frosting ingredients; beat
\nuntil smooth. Spread over top of cake, allowing frosting to drape
\ndown the sides.<\/p>\n","protected":false},"excerpt":{"rendered":"
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