Recipe(tried): Heavenly Lemon Chiffon Cake

This is from the cookbook, called With a Measure of Grace, The Story and Recipes of a Small Town Restaurant by Blake Spalding. It was also published in O: The Oprah Magazine. Wonderful!

Heavenly Lemon Chiffon Cake

2 cups flour
1 1/2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 cup cold water
1/2 cup vegetable oil
2 teaspoons vanilla
Zest from 2 lemons
5 egg yolks
7 egg whites
1/2 teaspoon cream of tartar
GLAZE:
1/3 cup soft butter
2 cups powdered sugar
Zest from 1 lemon
2 teaspoons lemon juice

Preheat oven to 350 degrees.

Combine flour, sugar, baking powder and salt in bowl and stir to mix.

Add in order: the cold water, the oil, vanilla, lemon zest, and, one by one, the five egg yolks. Set batter aside.

Combine egg whites and cream of tartar and beat until very stiff (much stiffer than angel food cake). Fold egg whites into the batter and pour batter into an ungreased tube pan.

Bake 40 minutes. Hang upside down over a bottle until cake is cool. Turn out.

For glaze, mix soft butter with powdered sugar, zest and lemon juice. Spread over cooled cake.

Enjoy!