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Lavish Lemon Cake

Prep time 25 mins
Bake time 55 mins
Yield Serves: 12


  • CAKE:
  • 5 large eggs, separated
  • 3 large egg whites
  • 1/2 teaspoon cream of tartar
  • 2 1/4 cups cake flour
  • 1 1/2 cups sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup fresh lemon juice
  • 1 tablespoon finely grated lemon zest
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sugar
  • 3 large egg whites
  • 1/4 teaspoon salt
  • Pinch of cream of tartar
  • 1 1/2 teaspoons vanilla extract

Nutrition Information

  • calories 409
  • fat 11 g
  • satfat 2 g
  • protein 6 g
  • carbohydrate 72 g
  • fiber 1 g
  • cholesterol 90 mg
  • sodium 300 mg

How to Make It

  1. Place rack on bottom rung of oven; preheat to 325°F.

  2. Make cake: Using an electric mixer, beat all egg whites at medium speed for 1 minute. Add cream of tartar; beat until stiff, 3 minutes. Sift flour, sugar, baking powder and salt into a bowl. In a separate bowl, whisk together yolks, oil, lemon juice, lemon zest, vanilla and 1/4 cup water. Stir yolk mixture into dry ingredients. Fold 1/3 of egg whites into batter, then fold in remaining whites. Scrape batter into an ungreased 10-inch tube pan.

  3. Bake cake until a tester inserted in center comes out clean, 50 to 55 minutes. Invert pan; let cool.

  4. Make frosting: In a pan, bring sugar and 1/2 cup water to a boil over high heat, stirring to dissolve sugar. Boil until mixture reaches 240°F on a candy thermometer. Using an electric mixer, beat egg whites, salt and cream of tartar at medium speed until stiff but not dry. Beat hot sugar syrup into mixture. Add vanilla; beat until cool.

  5. Run a thin, sharp knife around outside and inside of cake to loosen it from pan. Transfer cake to a platter, frost and serve.

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