This is a great cake to make for your Mother's Day celebration. It has that tart/sweet combination I love:
Lemon Chiffon Cake
2 cups all-purpose flour
1 and 1/2 cups sugar
1 tbsp baking powder
1 tsp salt
1/2 cup of corn or vegetable oil
7 egg yolks
3/4 cup cold water
2 tsp grated lemon peel
2 tsp vanilla extract
1 cup egg whites (generally 8 eggs)
1/2 tsp cream of tartar
Mix flour, sugar, baking powder, and salt in a large mixing bowl. Make a well in the middle and add: oil, egg yolks, water, lemon peel, and vanilla, in that exact order. Mix with a mixer 'til smooth. Beat egg whites and cream of tartar on high speed until peaks form. Pour egg yolk mixture over the egg whites, gradually folding it in with a plastic spatula. Do this just until blended.
Pour into an ungreased 10-inch tube pan. Bake in a preheated 325-degree oven until top springs back when touched. (Generally about 1 and 1/4 hours) Invert pan and let cool. Remove cake from pan and frost with Lemon Butter Frosting.
Lemon Butter Frosting
1/3 cup butter or margarine softened
3 cups confectioners' sugar
1/2 tsp grated lemon peel
2 tbsp lemon juice
Combine butter and sugar. Mix in lemon peel and juice until frosting is the right consistency for spreading.