Preheat oven to 325F.
Sift flour, sugar, baking powder and salt into large mixing bowl. Make well in center and add oil, egg yolks, water, vanilla and lemon peel. Beat until smooth with a spoon. Whip egg whites with cream of tartar to stiff peaks. Pour yolk mixture gradually over beaten whites, gently folding in with rubber spatula just until blended. Pour batter into ungreased 10-inch tube pan and bake 55 minutes. Raise oven temperature to 350F and bake 10-15 minutes longer, until surface springs back when lightly touched. Invert pan immediately and cool cake to room temperature. Turn pan right side up and rap sharply on counter to loosen cake. Turn cake out and frost if desired.
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Serving Size: 1 Serving (578g) | ||
Recipe Makes: 4 | ||
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Calories: 2125 | ||
Calories from Fat: 1173 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 130.3g | 174 % | |
Saturated Fat 22.6g | 113 % | |
Monounsaturated Fat 73.2g | ||
Polyunsanturated Fat 31.3g | ||
Cholesterol 2097.8mg | 645 % | |
Sodium 409.5mg | 14 % | |
Potassium 399.4mg | 11 % | |
Total Carbohydrate 200.2g | 59 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 197.7g | ||
Protein 40.7g | 58 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2125
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