August 24, 2017
Desserts, Cakes, Tube/Bundt,
Fruit, Lemon, Easter, Entertaining, Rosh Hashanah, Oven Bake, Kosher, Non-Dairy, Vegetarian, Make it from scratch, Flour more
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Heat oven to 325 degrees.
Sift together flour, sugar, baking powder and salt.
Make a well and add oil, egg yolks, water, vanilla, and lemon peel, stir till smooth.
In a separate bowl combine cream or tartar and egg whites. Beat until stiff peaks form.
Gradually add batter to egg whites, folding together just until blended.
Pour into ungreased tube pan.
Bake 75 minutes, or until top springs back when touched lightly.
Invert tube pan on a funnel and leave toll completely cool.
Frost as desired.
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