1/2 cup butter, softened
1/2 cup sugar
2 eggs, separated
1/4 cup lemon juice
1 teaspoon grated lemon peel
1 cup all-purpose flour
2 teaspoons baking powder
1/2 cup powdered sugar
2 tablespoons lemon juice
1.Heat oven to 375°F. Grease and flour 4 1/2-cup fluted tube pan.* In medium bowl, beat butter and sugar at medium speed until creamy and blended. Add egg yolks one at a time, beating well after each addition. Beat in 1/4 cup lemon juice and lemon peel.
2.In medium bowl, whisk together flour and baking powder; stir into butter mixture. In clean medium bowl, beat egg whites at medium-high speed until firm but not stiff peaks form. Stir one-fourth of the egg whites into butter mixture to lighten batter; gently fold in remaining egg whites.
3.Spread batter in pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 5 minutes.
4.Meanwhile, in small bowl, whisk together all glaze ingredients.
5.Invert cake onto wire rack. Prick top with fork or toothpick; brush with glaze. Cool completely.
TIP *If you can’t find a 4 1/2-cup fluted tube pan, cake can be baked in a 6-cup fluted tube pan, but it will be lower in height.