* 2 cups flour
* 1 1/2 cups sugar
* 1 tablespoon baking powder
* 1 teaspoon salt
* 3/4 cup water
* 7 egg yolks
* 1/2 cup vegetable oil
* Grated zest of 2 lemons
* 2 teaspoons vanilla
* 8 egg whites
* 1/2 teaspoon cream of tartar
Preheat the oven to 325°. In a large bowl, combine the flour, sugar, baking powder and salt. Make a well in the center; add the water, egg yolks,
In a large mixer bowl, beat the egg whites and the cream of tartar at medium-low speed until foamy. Gradually increase the speed to high and beat the whites until stiff (but not dry) peaks form.
Gently fold 1/3 of the batter into the whites, turn the bowl 1/4 turn, add another 1/3 of the batter, turn the bowl 1/4 turn, Fold in the remaining batter just until combined.
Spoon the batter into an ungreased
Bake 1 hour, or until the top springs back when lightly touched with a fingertip, Immediately invert the cake, still in the pan, onto the neck of a wine bottle or a large funnel. Cool completely (about 2 hours)
In a medium bowl, whisk together the Following ingredients until smooth:
* 1 1/2 cups confectioners' sugar
* 2 tablespoons plus 1 teaspoon fresh lemon juice
* 2 tablespoons melted butter
* 1 teaspoon grated lemon zest
Remove the cake pan from the bottle. Run a long thin knife around both edges of the cake pan. Invert the cake onto a serving plate and remove the pan. Spread the icing on top of the cake, allowing some of the glaze to drip down the sides.