Lemon Glaze
1 cup powdered sugar
1 tablespoon butter or
margarine, softened
2-3 tablespoons lemon juice
Combine powdered sugar and butter in small bowl.
Stir in lemon juice, 1 tablespoon at a time, until
glaze is of desired consistency.
Yield: 16 servings.
Per serving: About 256 cal, 4 g pro, 38 g carb,
10 g fat, 93 mg chol, 152 mg sod.
2 cups all-purpose flour
1
1
⁄
2
cups sugar
1 tablespoon baking
powder
1
⁄
2
teaspoon salt
3
⁄
4
cup cold water
1
⁄
2
cup oil
7 egg yolks, beaten
1 teaspoon vanilla
2 teaspoons grated lemon
rind
7 egg whites
1
⁄
2
teaspoon cream of
tartar
Combine flour, sugar, baking powder, and salt in
mixer bowl. Add water, oil, egg yolks, vanilla, and
lemon rind. Attach bowl and wire whip to mixer.
Turn to Speed 4 and beat about 1 minute. Stop and
scrape bowl. Continuing on Speed 4, beat about
15 seconds. Pour mixture into another bowl. Clean
mixer bowl and wire whip.
Place egg whites and cream of tartar in mixer bowl.
Attach bowl and wire whip to mixer. Turn to
Speed 8 and whip 2 to 2
1
⁄2 minutes, or until whites
are stiff but not dry.
Remove bowl from mixer. Gradually add flour
mixture to egg whites. Fold in gently with spatula,
just until blended.
Pour batter into ungreased 10-inch tube pan. Bake
at 325°F for 60 to 75 minutes, or until top springs
back when lightly touched. Immediately invert cake
onto funnel or soft drink bottle. Cool completely.
Remove from pan. Drizzle with Lemon Glaze.
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