2 c. all-purpose flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. vegetable oil
7 egg yolks
3/4 c. water
2 tsp. grated lemon rind
2 tsp. vanilla
1 c. egg whites
1/2 tsp. cream of tartar

Preheat oven to 325°F.

In a medium bowl, combine dry ingredients, reserving 1/4 cup sugar and stir together. In a larger bowl, whisk together oil, egg yolks, water, lemon rind, and vanilla. Stir into dry ingredients and mix.

In a clean dry bowl with the whisk attachment of a mixer, beat the egg whites until soft peaks form. Sprinkle with the cream of tarter and remaining sugar. Beat until stiff peaks form, about 2 minutes.

Bake for about 45-55 minutes or until cake tester inserted in center (or wooden toothpick) comes out clean.

Invert cake over a bottle and let cool, then run a knife along edge to free cake and remove from pan.

Fold whites gently into first mixture using a spatula. Do not overmix.

LEMON BUTTER FROSTING:

1/2 c. (1 stick) butter
3 c. powdered sugar

Beat in 1/2 teaspoon lemon rind and 2 tablespoons lemon juice.