INGREDIENTS
7 room temperature eggs, separated
2 cups (242g) all-purpose flour
1 ½ cups (300g) sugar
3 teaspoons baking powder (10g)
1 teaspoon salt (6g)
¾ cup (183g) lemon juice and water (add the juice of 2 lemons to a 1 cup measure, then add water to the ¾ cup mark
½ cup (108g) canola oil
zest of 2 lemons
1 teaspoon (3g) vanilla extract
1 teaspoon (3g) lemon extract
½ teaspoon cream of tartar (a substitution for cream of tartar is ½ teaspoon lemon juice)
FOR THE WHITE CHOCOLATE LEMON GLAZE
½ cup (71g) white chocolate chips- we used Ghirardelli (you can substitute white bark coating)
2 cups (227g) confectioners sugar, sifted
2 Tablespoons (39g) light corn syrup
2 Tablespoons (28g) hot water
½ teaspoon Lemon Extract (adjust amount to suit your taste)
Pinch of salt (we prefer fine grain salt/popcorn salt when possible)
INSTRUCTIONS
Do not grease the tube pan (do not use a bundt pan or nonstick pan).
Lower oven rack to next to lowest position. Preheat the oven to 325 degrees F.
Separate the egg yolks and egg whites, put in separate medium size bowls.
In the bowl of your mixer, combine the flour, sugar, baking powder and salt.
In another bowl, whisk the egg yolks, lemon juice and water, oil, lemon zest, vanilla and lemon extract. Add this to the dry ingredients and mix until well blended.
In a separate bowl, add cream of tartar to egg whites, beat until stiff peaks form. Do not beat above medium speed. Fold the egg whites into the batter.
Gently pour or spoon into an un-greased 12 cup tube pan. Cut through the batter with a knife to remove air pockets.
Bake at 325 degrees for 45 to 50 minutes. The cake is done when it springs back when lightly pressed.
Immediately turn the cake upside down on a cooling rack and let cool completely. This could take a couple of hours depending on the temperature of your kitchen. When the outside of the pan is cool it is ready to turn out.
Run a thin blade knife around the side of the tube pan as well as the center tube of the pan.
FOR THE WHITE CHOCOLATE LEMON GLAZE
Once the cake has cooled and you are ready to add the glaze...
Melt the white chocolate chips -- we heated ours in the microwave in small increments, stirring in between First 30 seconds, then 10 second increments until melted. While the chips still have their shape, stir to complete the melting process.
Sift confectioners sugar into a bowl and add the corn syrup and hot water. Stir until smooth.
Next, add the melted white chocolate, lemon extract, and a pinch of salt and stir until smooth. If it is too thick, you can add a touch more water or milk.
This glaze will thicken as it cools. If it has cooled and thickened too much, you can microwave very briefly to bring it back to glazing consistency.
GLAZING THE CAKE
You can spoon the glaze over the cake, but for more control, use a disposable piping bag with the tip snipped away.
Once you've applied the glaze, you can add lemon zest to the top if you'd like for additional color and lemon flavor. Enjoy!
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