We have chickens.....and lots of eggs. So...it's time for a chiffon cake!
Preheat oven to 325 degrees.
Sift flour, sugar, baking powder and salt together twice. Place in another large bowl. In a small bowl, whisk the egg yolks, water, oil, lemon zest and vanilla until smooth. Add to flour mixture and beat until well-blended.
Add cream of tartar to egg whites and beat on medium speed until stiff but not dry. Fold a fourth of the whites into the batter, then fold in the remaining whites.
Gently spoon batter into an ungreased 10-inch tube pan. Cut batter through with a knife to remove air pockets. Bake on lowest oven rack for 50-55 minutes or until top springs back when lightly touched. Remove from oven and immediately invert pan; cool completely in pan for 1 hour.
Run a knife around the sides and center of the time pan and remove cake onto a serving plate.
In a small bowl combine lemon peel, juice and a dash of salt. Add enough powdered sugar to make a medium-thick glaze. Spread over cake.
7 large eggs, separated and at room temperature
2 cups flour
1 1/2 cups sugar
3 tsp. baking powder
1 tsp. salt
3/4 cup water
1/2 cup canola oil
4 tsp. grated lemon zest
2 tsp. vanilla
1/2 tsp. cream of tartar
2 tsp. grated lemon peel
Juice from 2 lemons