Servings: 8 people
Calories: 180kcal
Cost: $8
Equipment
- Large mixing bowl
- Whisk
- Measuring cup
- Angel food cake pan
- Wire rack
Ingredients
- 1 cup flour
- 1 cup sugar
- 1 tbsp baking powder
- ¼ tsp salt
- ½ cup vegetable oil
- 3 units eggs, separated
- ½ cup lemon juice
- ½ cup water
- 1 tsp vanilla extract
- ¼ tsp cream of tartar
Instructions
- Preheat your oven to 325°F (165°C).
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, combine the vegetable oil, egg yolks, lemon juice, lemon zest, water, and vanilla extract. Whisk until well-mixed.
- Pour the wet mixture into the dry ingredients and stir until well-combined.
- In another bowl, beat the egg whites with the cream of tartar until stiff peaks form.
- Gently fold the beaten egg whites into the cake batter.
- Pour the batter into an ungreased angel food cake pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Once baked, invert the cake pan onto a wire rack and let it cool completely.
- Run a knife around the edges and unmold the cake.
- For an optional glaze, mix powdered sugar with lemon juice and drizzle over the cooled cake.
Notes
This recipe is versatile and can be adjusted for dietary needs, such as gluten-free or vegan substitutes. Enjoy garnishing with fresh fruit or whipped cream for an elegant touch!
Nutrition
Calories: 180kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 80mg | Potassium: 60mg | Sugar: 14g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 4mg
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