Lemon Drop Chiffon Cake

Lemon Drop Chiffon Cake
Preheat oven to 325.

Sift together then set aside:
1 and 1/8 cup cake flour
1/2 c sugar
2 teaspoon baking powder
1/2 t salt

Beat until smooth:
1/4 cup vegetable oil
3 egg yolks
3 ounces citron vodka  (OR fresh squeezed lemon juice for non-alcoholic cake)
1 t vanilla extract
Zest from 2 lemons

Add flour to egg-oil mix and beat until smooth and incorporated. Set aside.

In clean bowl beat 6 egg whites and 1/4 teaspoon cream of tartar. Add ¼ cup sugar as whites start to foam. Continue beating until whites are VERY stiff.

Gently fold whites into flour-egg-oil mix until well incorporated, but taking care to keep airy.

Pour batter into ungreased Angel Food pan and bake ~1 hour. Cool upside-down.

Meanwhile, prepare syrup (I don’t measure this - just kind of eyeball) of sugar and juice from 2 lemons (should taste pretty sweet but have a nice sour note if using tart citrus). Heat to boil, remove from heat, pour into measuring cup. Add enough vodka to make 1 cup syrup. Pour half over cooled cake (poke holes in the cake with a chop stick to help it absorb). About half an hour later, remove cake from pan and place top side down on serving plate. Pour remaining syrup over cake.

Frost with 7-minute frosting or simple glaze of powdered sugar and lemon juice. Garnish with candied (sugared) citrus zest, lemon drops, or chewy lemon candies if desired