Lemon Chiffon Cake

Name: Lemon Chiffon Cake
Ingredients: 8 eggs, separated, at room temperature; 1/2 tsp cream of tartar; 2 cups all purpose flour; 1 1/2 cups granulated sugar; 1 Tbsp baking powder; 1 tsp salt; 1/2 cup vegetable oil; 3/4 cup water; zest of two large lemons (about 2 tsp); 1/4 cup lemon juice; 1 tsp lemon extract; 1 tsp vanilla extract

"Lemon Chiffon Cake is a light and fluffy lemon sponge cake that's perfect on its own or topped with whipped cream and berries...."

INGREDIENTS

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8 eggs, separated, at room temperature

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1/2 tsp cream of tartar

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2 cups all purpose flour

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1 1/2 cups granulated sugar

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1 Tbsp baking powder

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1 tsp salt

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1/2 cup vegetable oil

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3/4 cup water

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zest of two large lemons (about 2 tsp)

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1/4 cup lemon juice

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1 tsp lemon extract

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1 tsp vanilla extract

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