Lemon Chiffon Cake

I've been out of town all week visiting my parents -- thus no blogs! I missed it!

Anyway, while there I baked this cake recipe from Taste of Home for my mom's birthday. Very yummy!

The icing is to die for! It's easily the best part of the cake. Since making the cake is a lot of work, skip making the cake and buy an angel food cake at the store. Then just make the icing!

Lemon Chiffon Cake

7 eggs, separated
2 cups all-purpose flour
1-1/2 cups sugar
3 tsp. baking powder
1 tsp. salt
3/4 cup water
1/2 cup canola oil
4 tsp. grated lemon peel
2 tsp. vanilla extract
1/2 tsp. cream of tartar

LEMON FROSTING:
1/3 cup shortening or MSPI-friendly margarine
3 cups confectioners' sugar
4-1/2 tsp. grated lemon peel
Dash salt
1/4 cup lemon juice

Let eggs stand at room temperature for 30 minutes. In a large mixing bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients. Beat until well blended.

In another large mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form; fold into batter. Gently spoon into an ungreased 10-in. 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 the pan; cool completely, about 1 hour.

Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small mixing bowl, combine frosting ingredients; beat until smooth. Spread over top of cake. Yield: 12-16 servings.