Serving Size: 12
Nutritional Information: 345 calories, 13g fat, 4g saturated fat, 100mg cholesterol, 288mg sodium, 54g carbohydrate, 1g fiber, 4g protein
Separate eggs and let stand at room temperature for 30 minutes. Preheat oven to 325 degrees. In a large mixing bowl, stir together flour, sugar, baking powder and salt. Make a well in the center. In a medium bowl, whisk together water, oil, 4 teaspoons lemon peel, and vanilla extract. Add to center of flour mixture. Beat with an electric mixer on low until moistened; beat on medium - high for 5 minutes or until mixture is satiny smooth. Thoroughly wash the beaters. In another mixing bowl, beat egg whites and cream of tartar on medium - high until stiff peaks form (tips stand straight). Fold egg whites into the batter. Spoon batter evenly into an ungreased 10 - inch tube pan. Cut through batter with a knife to remove air pockets. Bake for 50 to 55 minutes or until cake springs back when lightly touched. Immediately invert pan and cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake to a serving plate. Pour lemon frosting over top, letting frosting drip down side of cake. Lemon Icing: In a small mixing bowl, beat 1/3 cup butter until fluffy. Gradually add 2 cups of powdered sugar, beating well. Slowly beat in 1/4 cup lemon juice and 4 teaspoons grated lemon peel. Slowly beat 1 cup powdered sugar. Makes 12 servings.