Heavenly Lemon Chiffon Cake

Set oven to 325 degrees.

Prepare an ungreased 10-inch tube pan.

In a large bowl, sift together flour, baking powder and salt, then sift one more time, then beat in oil, egg YOLKS, 1/4 cup plus 3 tablespoons lemon juice, water and lemon peel with an electric mixer at low speed for about 3 minutes.

In a large dry copper or stainless steel bowl beat the room temperature egg whites with cream of tartar until stiff but not dry.

Fold in about 1/4 of the whites into the batter to lighten, the gently fold in the remaining whites.

Pour the batter into the ungreased tube pan.

Tap on the counter to release any air pockets.

Bake for about 1-1/4 hours, or until the cake is springy to the touch.

Immediately invert cake in pan over neck of a bottle (I use an empty beer bottle for this).

Cool the cake completely while inverted.

Remove the cake from the bottle and place on the counter.

Run a knife around the edges of the pan to loosen cake.

Transfer the cake to a serving plate.

Dust with powdered sugar.