Lemon Chiffon Cake

Directions

1. 1
   Heat oven to 325 degrees and ready an ungreased 7-inch tube pan.
2. 2
   In a medium bowl, sift together flour, baking soda, salt, and 3/4 cup granulated sugar. Set aside.
3. 3
   In a large bowl, whisk together egg yolks, vegetable oil, 1/3 cup water, lemon juice, lemon zest, and vanilla. Add remaining dry ingredients; beat until smooth.
4. 4
   In a large mixing bowl, use electric mixer on medium speed to beat egg whites until foamy.
5. 5
   Add cream of tartar and beat on high speed until soft peaks form after about a minute. Gradually add remaining tablespoon of granulated sugar while beating on high speed until stiff peaks form.
6. 6
   Gradually fold egg-white mixture into batter by folding in 1/3, then the remaining 2/3.
7. 7
   Pour batter into pan; smooth the top with a spatula. Bake for about 45 minutes, or until toothpick inserted into cake comes out clean and cake is golden.
8. 8
   Remove cake from oven and invert the pan over a glass soda bottle for 2 hours to cool.
9. 9
   Turn cake right-side up, and remove cake by running a table knife between cake and pan and inverting the pan. Dust cake with confectioners' sugar and serve.