How to make it

  • Preheat oven to 325 degrees F.
  • In a small bowl, whisk 1/2 cup sugar and the flour.
  • Set aside. In another bowl, use an an electric mixer to beat the egg whites on low until light and foamy.
  • Add in the cream of tartar and the salt.
  • Increasing the speed to high, continue to beat adding the remaining 1 cup sugar a little at a time until the egg whites form shiny soft peaks.
  • Beat in the vanilla and lemon juice until just mixed in.
  • Fold in the flour and sugar mixture a half cup at a time.
  • Pour the batter into an un-greased tube pan.
  • Drop the pan lightly on the counter to release any air bubbles and smooth the top.
  • Place the cake on a lower rack in the oven, and bake for approximately 50-60 minutes or until the cake is golden brown and springs back when pressed with a finger on top.
  • In a medium bowl combine the confectioner's sugar and lemon juice.
  • Add drops of yellow food coloring until desired color is achieved. Remove from oven and invert over the neck of a bottle.
  • Let the cake cool completely before trying to remove from pan.
  • When cooled, run a knife along the edges of the tube pan to release the cake.
  • Put the cake, bottom side up, on a cake stand and drizzle the lemon glaze over the top.

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