Bon Appetit/April 2003

Lemonade Cake with Lemon Glaze
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
12 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
CAKE: Nonstick vegetable oil spray 2-1/4 cups sifted cake flour 1-3/4 cups sugar
1 tablespoon baking powder 1 teaspoon salt 1/2 cup vegetable oil
1/2 cup lemonade 5 large egg yolks 1/4 cup fresh lemon juice
1 tablespoon grated lemon peel 1 cup large egg whites (7 to 8) 1/2 teaspoon cream of tartar
GLAZE: 1 cup (packed) powdered sugar 1 tablespoon fresh lemon juice 1/2 teaspoon grated lemon peel
1 teaspoon (or more) lemonade



1 FOR CAKE: Preheat oven to 325 F. Spray 10-inch-diameter tube pan with removable bottom with nonstick spray. Sift flour, sugar, baking powder, and salt into large bowl. Make well in center. Add oil and next 4 ingredients to well. Whisk until smooth. Using electric mixer, beat egg whites and cream of tartar in another large bowl until whites are stiff but not dry. Fold into batter in 4 additions. Pour into pan.
2 Bake cake until golden and tester inserted near center comes out clean, about 55 minutes. Invert center turbe of pan onto narrow-neck bottle; cool cake.
3 FOR GLAZE: Whisk powdered sugar, lemon juice, and lemon peel in small bowl until smooth. Add 1 teaspoon lemonade and whisk until glaze has thick, pourable consistency, adding more lemonade by teaspoonfuls, if necessary.
4 Cut around pan sides; remove sides. Cut cake from bottom of pan. Place right side up on platter. Drizzle with glaze. Let stand until glaze sets, at least 1 hour.

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