2 c. flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. cooking oil
3/4 c. water (I use half water and half lemon juice)
1 tbsp. grated lemon peel
7 eggs, separated
1/2 tsp. cream of tartar
1 pkg. Royal lemon pie filling
3 c. whipping cream
1/2 c. xxx sugar

Combine flour, sugar, baking powder, and salt in a mixing bowl. Combine oil, water, lemon peel, and egg yolks. Beat until smooth. Pour oil-yolk mixture into flour and beat until smooth. Beat egg whites and cream of tartar until they form very stiff peaks. Gradually pour yolk mixture over egg whites, blend well. Pour into 10 inch ungreased tube pan. Bake at 325 degrees for 55 minutes, then at 350 degrees for 10-15 minutes.

Cool and then remove from pan. While cooling, mix up lemon pudding as directed. Cool for 30-45 minutes. Use it to frost the cake and let set for 30 minutes. Beat cream and xxx sugar until forms stiff peaks. Refrost entire cake. Chill and serve. Keep refrigerated.