Directions: |
Directions: Preheat oven to 325º. Have at the ready one tube pan (Bundt Pan). In a large bowl sift flour, baking powder, sugar, and salt. In a small bowl whisk egg yolks, water, oil, vanilla, and lemon zest. Best this into flour mixture on a medium low speed, until smooth. In another large bowl, beat egg whites and cream of Tartar on high
until stiff peaks form. Fold whites into batter. Do not grease tube pan. Once everything is combine, pour it all into pan. Bake for about 50 minutes or till toothpick comes clean.
Invert cake pan into cooling rack to allow cake to cool and to keep it light and airy. Wait 1 hour to ensure cake is thoroughly cool. When ready run a knife around the sides of cake to release it from pan. Gently ease cake out.
Frosting:
In a bowl beat butter on a medium speed, add lemon zest and juice. Slowly add Powdered Sugar until creamy. Frost the Cake.
Garnish - Candy Lemon Rinds:
Cut lemon into slices, about ¼" thick, remove the fruit pulp. Cut the rinds in half so the peels are in long strips. Bring water and lemon rinds to a boil. Drain and set peels aside. Now bring 2 cups of water and 1 cup of sugar to a boil. Stir till sugar is dissolved. Reduce heat and add peels, simmer till the white pith is translucent. If you need them dried right away, on a baking sheet, place peels. Bake at 200º for 1 hour. Toss the peels in the remaining sugar and Garnish. |
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