Glazed Lemon Chiffon Cake

Ingredients:

• 2 cups sifted cake flour
• 1-1/2 cups granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 8 eggs , separated
• 1/4 cup lemon juice
• 1/4 cup water
• 2-1/2 tablespoons grated lemon zest
• 1/2 teaspoon cream of tartar
• Glaze
• 6 tablespoons butter , melted
• 1 tablespoon grated lemon zest
• 2 cups confectioners' sugar
• 3 tablespoons lemon juice
• 1 teaspoon pure vanilla extract

Makes: About 12 servings.


Preheat oven to 325°F.

In large bowl, sift flour, granulated sugar, baking powder and salt. Add oil, egg yolks, lemon juice, water and lemon zest; whisk until well combined. In large bowl, beat egg whites and cream of tarter with electric mixer to stiff peaks. Fold 1/3 of whipped whites into the batter to lighten. Gently fold in the remaining whites until mixture is combined; do not overmix or batter will deflate. Pour into ungreased pan; tap gently on counter to release air pockets.

Bake 50-60 minutes or until cake springs back when touched. Invert pan immediately after removing from oven; cool completely. Run knife around the sides and center of cake to loosen.

For glaze, combine butter, zest, confectioners’ sugar, juice and vanilla in medium bowl; stir until smooth. Pour over cooled cake and spread with spatula. Glaze that drips off cake can be scooped back up with spatula. Glaze will set hard within 30 minutes.

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