This is about the fluffiest and tastiest cakes that I enjoy making. One that many have asked for the recipe….so happy baking and Enjoy!!
2 1/4 cups sifted all-purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup cooking oil
3 teaspoon finely shredded lemon peel
1 teaspoon vanilla
1/2 teaspoon cream of tartar
Preheat oven to a 325 degree F ( 175 degrees C)
In a large mixing bowl combine flour, sugar, baking powder, and salt.
Make a well in the center of flour mixture. Add oil, egg yolks, lemon peels, vanilla, and 3/4 cup cold water.
Beat with an electric mixer on low speed until combined. Beat on high speed for about 5 minutes or until smooth.
You’ll find that it’s thick….I have the best helpers that will demonstrate the thickness of the batter in this video.
Thoroughly wash the beaters.
Keep beating the egg whites until stiff peaks form (tips stand straight).
Pour batter in a thin stream over beaten egg whites; fold in gently.
Pour into an ungreased 10-inch tube pan. I use the nordic Ware star bunt pan.
Bake in oven for 65 minutes until top springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake.
Makes 12-16 servings.