Sift together flour, 1 cup sugar, baking powder, and salt in a small mixing bowl. Make a well in center of dry ingredients; add oil, egg yolks, water, lemon rind, and juice. Beat at high speed of electric mixer 5 minutes or until smooth.
Combine egg whites (at room temperature) and cream of tartar in a large mixing bowl; beat at medium speed of electric mixer until soft peaks form. Add remaining 1/2 cup sugar, 2 tablespoons at a time, and beat about 4 minutes at medium speed or until stiff peaks form.
Pour egg yolk mixture in a thin, steady stream over entire surface of egg whites; gently fold yolk mixture into whites.
Pour batter into an ungreased 10-inch tube pan, spreading evenly with a spatula. Bake at 325° for 55 to 60 minutes or until cake tests done. Remove from oven; invert pan, and let cool completely. Remove from pan, and spread Lemon Fluffy Frosting over top.