Ingredients Jump to Instructions ↓

  1. 2 cups flour

  2. 1 1/2 cups sugar

  3. 1 tablespoon baking powder

  4. 1 teaspoon salt

  5. 3/4 cup water

  6. 7 egg yolks

  7. 1/2 cup vegetable oil grated zest of two lemon

  8. 2 teaspoons vanilla

  9. 8 egg whites

  10. 1/2 teaspoon cream of tartar

  11. 1 1/2 cups confectioners' sugar

  12. 2 tablespoons fresh lemon juice

  13. 1 teaspoon fresh lemon juice

  14. 2 tablespoons melted butter

  15. 1 teaspoon grated lemon zest

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 325°. In a large bowl, combine the flour, sugar, baking powder and salt. Make a well in the center; add the water, egg yolks, oil, lemon zest and vanilla. Whisk the dry ingredients into the yolk mixture until the batter is blended and smooth. Set aside.

  2. In a large mixer bowl, beat the egg whites and the cream of tartar at medium-low speed until foamy. Gradually increase the speed to high and beat the whites until stiff (but not dry) peaks form. Gently fold 1/3 of the beaten whites into the batter with a rubber spatula just until blended. Fold in the remaining whites just until combined. Pour the batter into an ungreased 10-inch tube pan.

  3. Bake 1 hour, or until the top springs back when lightly touched with a fingertip and a cake tester inserted into the center comes out clean. Invert the pan onto the neck of a wine bottle or a large funnel. Cool completely.

  4. In a medium bowl, whisk together the glaze ingredients until smooth.

  5. Remove the cake pan from the bottle. Run a long thin knife around both edges of the cake pan. Invert the cake onto a serving plate and remove the pan. Spread the icing on top of the cake, allowing some of the glaze to drip down the sides. ?


Send feedback