This light, airy cake is my family’s top choice. This is a revamped of the original recipe to include lemons.

Ingredients: (Yield 12-16 servings)

• 7 eggs, separated
• 2 cups all-purpose flour
• 1½ cups sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• ¾ cup water
• ½ cup canola oil
• 4 teaspoons grated lemon peel
• 2 teaspoons vanilla extract
• ½ teaspoon cream of tartar

LEMON FROSTING:

• ¹⁄3 cup butter, softened
• 3 cups confectioners’ sugar
• 4½ teaspoons grated lemon peel
• Dash salt
• ¼ cup lemon juice

Method:

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.

In another bowl, combine the flour, sugar, baking powder and salt. Whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients and beat until well blended. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Fold into batter.

Gently spoon into an ungreased 10-inch tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.

Run a knife around sides and center tube of pan. Remove cake to a serving plate. In a small bowl, combine frosting ingredients; beat until smooth. Frost top of cake.