– 1 box lemon cake mix
– ½ cup vegetable oil
– ¾ cup buttermilk
– Zest of one lemon 1-2 teaspoons
– 7 large eggs separated, room temperature
– ½ teaspoon cream of tartar
– ¾ cup powdered sugar
– ⅛ teaspoon lemon oil
– 3 tablespoons cream
Preheat the oven to 325°F. In a medium mixing bowl, beat together cake mix, oil, buttermilk, lemon zest, and egg yolks.
In the bowl of a stand mixer (or a large mixing bowl), whisk the egg whites and cream of tartar until soft peaks form (about 5 minutes).
Use a spatula to fold the egg whites (½ at a time) into the batter.
Pour batter into a 10-inch tube pan. Do not grease the pan, as the batter needs to cling to the pan in order to climb and stay fluffy.
Bake approximately 50 minutes, or until a toothpick inserted into the center of the cake comes out with just a few crumbs, and the cake springs back when pressed gently.
Cool UPSIDE DOWN. Most tube pans have little metal “feet” on the top of the pan for standing the cake upside down. Cool completely. The cake will not fall from the pan as long as you do not grease the pan.
Loosen the sides and center of the cake from the pan. Turn the cake out onto a serving platter.
Whisk together the powdered sugar, lemon oil, and cream until a smooth glaze forms. Drizzle the glaze over the cake and spread it a bit over the top and sides. Let the glaze drizzle down over the sides as well.