Tasty Lemon Chiffon Cake

Ingredients

• 2 1/4 cups cake flour
• 1 1/2 cups sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup cooking oil
• 5 egg yolks, unbeaten
• 3/4 cup cold water
• 2 teaspoons vanilla
• 2 teaspoons lemon zest
• 1 cup (7 to 8) egg whites

• 1/2 teaspoon cream of tartar

          For Lemon Butter Icing:

• For Lemon Butter Icing:
• 3 1/2 cups confectioners' sugar
• 1/2 cup butter
• 3 - 4 tablespoons lemon juice
• 1 teaspoon lemon zest
• 2 - 3 drops yellow food coloring, optional

 Instructions

1. In a large bowl, sift together the cake flour, sugar, baking powder, and salt.2. Make a "well" with the dry ingredients and add the oil, egg yolks, cold water, lemon zest, and vanilla to the well; beat until smooth.3. In a separate bowl add the cream of tartar to the egg whites and beat until they have very stiff peaks; do not underbeat.4. Carefully pour the egg yolk batter over the surface of the beaten egg whites.5. Gently fold the egg whites into the batter by bringing a scraper from the bottom of the bowl, up the sides, and over the batter until completely blended.6. Pour into ungreased 10" (4" deep) tube pan (NOT a bundt pan) and bake for 55 minutes at 325°F and then for 10-15 minutes at 350°F.7. Invert cake and let it hang upside down until completely cooled.8. Loosen sides with a knife or spatula, then turn pan over and knock pan to release cake.9. To make lemon butter icing, blend together the confectioners' sugar and the butter; stir in the lemon juice, lemon zest, and food coloring (optional) until frosting is the desired consistency to spread.

Details

Prep time: 20 mins Cook time: 1 hour 10 mins Total time: 1 hour 30 mins Yield: 1 cake