2 c. all-purpose flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. Wesson oil
7 unbeaten egg yolks
3/4 c. cold water
2 tsp. vanilla
1 tsp. lemon flavoring
1 c. egg whites
1/2 tsp. cream of tartar

In first bowl, sift together flour, sugar, baking powder and salt. Form a well and add Wesson oil, egg yolks, cold water, vanilla and lemon flavoring. Beat with spoon until smooth.

In second bowl, place egg whites and cream of tartar. Beat into stiff peak, stiffer than meringue. Pour egg yolk mixture gradually over beaten egg whites. Blend.

Bake in greased and floured Bundt or tube pan.

Bake at 325°F for 55 minutes. Then turn oven to 350°F for 10 to 15 minutes.