Sunny Lemon Cake

There's something about a lemon cake that says summer and sunshine.

6 eggs, separated
1/2 teaspoon salt
1/2 teaspoon cram of tartar
1 1/2 cups sugar
1 1/2 cups sifted cake flour
3 tablespoons fresh lemon juice
5 tablespoons water
1 tablespoon grated lemon peel

Place egg whites in a large mixing bowl and the yolks in a small mixing bowl. Let stand until room temperature. Measure sifted flour and resift with salt. Beat whites until frothy. Add cream of tartar; beat at high speed until moist peaks form. Gradually add 1/2 cup sugar, 2 tablespoons at a time, beating until stiff. Set aside. Beat york until thick and light. Add remaining sugar gradually, continue to beat at high speed until thick. Beat in lemon juice and water until smooth. Stir in lemon peel. Fold in flour. Add to whites, folding in gently. Pour into ungreased 10 inch tube pan. Bake at 325 for 1 hour or cake tests done. Immediately invert onto rack and leave in pan until cool. Loosen around and turn out onto cake plate. Glaze with lemon glaze.

Lemon Glaze: Combine 1 1/2 cups powdered sugar and 2 tablespoons lemon juice. Stir until smooth.

Learn more about this author, Roxan Finnell.
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