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

LEMON FLUFF FROSTING:

1/4 c. butter
1 tsp. lemon rind, grated
2 c. powdered sugar, sifted
1 tbsp. lemon juice

Cake: Combine flour, sugar, baking powder and salt in large bowl. Add egg yolks, water, oil, lemon rind and juice, stirring until smooth. Beat egg whites at room temperature and cream of tartar until stiff peaks form. Fold in egg whites into flour mixture, blending well. Pour batter into an ungreased 10 inch tube pan. Bake at 350 degrees for 70 minutes. When done, invert pan and cool completely.

Frost: Frost top and sides.