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Lemon Gold Cake

Yield one 10- inch cake


  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar, divided
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 6 eggs, separated
  • 3/4 cup water
  • 1 teaspoon grated lemon rind
  • 2 teaspoons lemon juice
  • 1/2 teaspoon cream of tartar
  • Lemon Fluffy Frosting

How to Make It

  1. 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.

  2. 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.

  3. Pour egg yolk mixture in a thin, steady stream over entire surface of egg whites; gently fold yolk mixture into whites.

  4. 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.

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