Ingredients

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Lemon Glaze (below)

Move oven rack to lowest position. Heat oven to 325 F.

Mix flour, sugar, baking powder and salt in large bowl. Beat in coldwater, oil, vanilla, lemon peel and egg yolks until smooth.

Beat egg whites and cream of tartar in large bowl with electric mixeron high speed until stiff peaks form. Gradually pour egg yolk mixture overbeaten egg whites, folding with rubber spatula just until blended. Pourinto ungreased angel food cake pan (tube pan), 10x4 inches.

Bake about 1 hour 15 minutes or until top springs back when touchedlightly. Immediately turn pan upside down onto heatproof funnel or bottle.Let hang about 2 hours or until cake is completely cool. Loosen side ofcake with knife or long, metal spatula; remove from pan.

Spread Lemon Glaze over top of cake, allowing some to drizzle down side.

Lemon Glaze
1/3 cup butter or margarine
1/2 teaspoon grated lemon peel
2 cups powdered sugar
3 to 4 tablespoons lemon juice

Melt butter in 1 1/2-quart saucepan over low heat; remove from heat. Stirin lemon peel and powdered sugar. Stir in lemon juice, 1 tablespoon at atime, until smooth and consistency of thick syrup.

*If using self-rising flour, omit baking powder and salt.

Makes 16 servings

This recipe displayed with permission from General Mills, Inc.

Description

Delicious Cake Recipes For Any Occasion. Birthdays, Baby Showers Or Just Because. You Will Love Them All.

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