2 1/4 c. sifted flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
6 eggs, separated
3/4 c. cold water
1 tbsp. lemon juice
1 tsp. grated lemon rind
1/2 tsp. cream of tartar

Sift flour, sugar, baking powder and salt together into mixing bowl. Make a well and add in order oil, egg yolks, water, lemon juice and rind. Add cream of tartar to whites and beat very stiff. Fold into batter until just mixed. Use rubber spatula. Do not stir.

Pour at once into 10-inch tube pan ungreased. Bake in preheated 325 degrees oven for 1 hour and 10 minutes or until top springs back when lightly touched. Cool with pan inverted on rack. When cool, loosen with spatula and remove cake. Can frost with lemon icing or glaze.