Golden Lemon Cake Carolyn Meyer Thanks to Marty Cake 2¼ cups sifted cake flour 1½ cup sugar 1 Tbsp. baking powder 1 tsp. salt ½ cup oil 6 eggs, separated, at room temperature ¾ cup cold water 2 tsp. lemon juice 1 tsp. lemon rind ½ tsp. cream of tartar Lemon Fluff Frosting 1 stick softened butter 4 cups powdered sugar 2 tsp. lemon rind Dash of salt 3 Tbsp. lemon juice Cake Pre-heat oven to 325o. Sift together the cake flour, sugar, baking powder and salt. Make a well and put in the oil, the egg yolks, then add the other ingredients except for the cream of tartar. Add the cream of tartar to the egg whites. Stir the batter with a spoon until it is completely mixed and smooth. Beat the egg whites until very stiff, then fold in the batter using a rubber spatula to gently blend it together. DO NOT STIR. Treat it as if it is dynamite, very gently. Put the mixture in an ungreased angel food cake pan. Bake for an hour and 10 minutes (70 minutes) until the top springs back when touched. Invert cake and leave it to cool. Run the spatula around the sides of the cake pan to loosen the cake, then turn it out onto a platter for frosting with Lemon Fluff Frosting. Frosting Cream butter with part of sugar and salt. Continue creaming and add a bit of remaining sugar with a bit of lemon juice till it's all in and the frosting is light and fluffy. Stir in the lemon rind at the end to spread it evenly throughout the mixture. Frost every part of the cake.

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