2 1/4 c. sifted cake flour
1 1/4 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 c. vegetable oil
6 lg. eggs, separated
1/2 c. water
1/4 c. lemon juice
1 tbsp. finely grated lemon peel
3 lg. egg whites, at room temperature
1 tsp. cream of tartar

Preheat oven to 325 degrees. In large bowl, combine flour, 1 cup sugar, baking powder and salt.

In small bowl, combine oil, egg yolks water and lemon juice. Stir oil mixture into dry ingredients until smooth. Stir in lemon peel.

In large bowl, combine 9 egg whites and cream of tartar. With electric mixer at high speed, beat whites until foamy. Gradually beat in 1/4 cup sugar until stiff peaks form. Fold beaten whites into flour mixture. Pour into ungreased 10-inch tube pan. Bake 55 to 65 minutes or until cake tester comes out clean.

Invert cake still in pan onto metal funnel to cool completely. Before serving, run metal spatula around side of cake and remove cake from pan to serving plate. Serves 12.