olive garden lemon cream cake

Directions

1. 1

   Olive Garden Lemon Cream Cake 1 3/4 cups cake flour 1 tablespoon baking powder 1 teaspoon salt 1/2 cup granulated sugar 1/2 cup vegetable oi

2. 2

   In a large bowl, combine flour, baking powder, salt, and 1/2 cup sugar

3. 3

   Add oil, egg yolks, water and lemon rind

4. 4

   Beat with an electric mixer until smooth

5. 5

   In a small bowl, beat egg whites and cream of tartar until peaks form

6. 6

   Gradually add 3/4 cup sugar, and beat until very stiff and shiny peaks form

7. 7

   Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain

8. 8

   Turn batter into ungreased 10-inch tube pan