Lemon Chiffon Cake Recipe

Ingredients

• 7 large eggs, separated, room temperature
• 2 cups all-purpose flour
• 1-1/2 cups sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup water
• 1/2 cup canola oil
• 4 teaspoons grated lemon zest
• 2 teaspoons vanilla extract
• 1/2 teaspoon cream of tartar
• FROSTING:
• 1/3 cup butter, softened
• 3 cups confectioners' sugar
• 4-1/2 teaspoons grated lemon zest
• 1/4 cup lemon juice
• Dash salt