Heavenly Lemon Chiffon Cake

• 2 cups flour
• 1 1/2 cups sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3/4 cup water
• 7 egg yolks
• 1/2 cup vegetable oil
• grated zest of two lemon
• 2 teaspoons vanilla
• 8 egg whites
• 1/2 teaspoon cream of tartar
• Glaze
• 1 1/2 cups confectioners' sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon fresh lemon juice
• 2 tablespoons melted butter
• 1 teaspoon grated lemon zest

1. Preheat the oven to 325u0b0. In a large bowl, combine the flour, sugar, baking powder and salt. Make a well in the center; add the water, egg yolks, oil, lemon zest and vanilla. Whisk the dry ingredients into the yolk mixture until the batter is blended and smooth. Set aside.
2. In a large mixer bowl, beat the egg whites and the cream of tartar at medium-low speed until foamy. Gradually increase the speed to high and beat the whites until stiff (but not dry) peaks form. Gently fold 1/3 of the beaten whites into the batter with a rubber spatula just until blended. Fold in the remaining whites just until combined. Pour the batter into an ungreased 10-inch tube pan.
3. Bake 1 hour, or until the top springs back when lightly touched with a fingertip and a cake tester inserted into the center comes out clean. Invert the pan onto the neck of a wine bottle or a large funnel. Cool completely.
4. In a medium bowl, whisk together the glaze ingredients until smooth.
5. Remove the cake pan from the bottle. Run a long thin knife around both edges of the cake pan. Invert the cake onto a serving plate and remove the pan. Spread the icing on top of the cake, allowing some of the glaze to drip down the sides.

flour, sugar, baking powder, salt, water, egg yolks, vegetable oil, lemon, vanilla, egg whites, cream of tartar, confectioners, lemon juice, lemon juice, butter, lemon zest

Taken from www.food.com/recipe/heavenly-lemon-chiffon-cake-451127 (may not work)