1 cups sugar
1 cups cake flour
1 tsp baking powder
1/4 tsp sea salt
2 Tbsp canola oil
4 tsp lemon zest
1 tsp vanilla extract
5 egg whites + yokes separated
1/4 cup fresh lemon juice
Preheat the oven to 350°F; spray a 10-inch Bundt pan with nonstick spray.
Combine 3/4 cup of the sugar, the flour, baking powder, and salt into a large bowl. Whisk in the water, oil, egg yolks, lemon zest, and vanilla until smoothly blended.
In an electric mixer on medium-high speed, beat the egg whites until thick. While mixing, gradually add 1/4 cup of the sugar. Beat until stiff peaks form.
With a rubber spatula, fold about 1/3 of the meringue into the flour mixture. Stir well, then fold in the remainder of the meringue. Pour into the pan. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan on a rack 10 minutes, then un-mold the cake onto the rack.
In a small saucepan over medium heat, combine the lemon juice and the remaining 6 tablespoons sugar. Cook, stirring constantly, until the sugar dissolves completely, about 2 minutes. Pour over the cake and allow to cool completely before serving.
I made this for girls night, it was so quick and easy. Everyone loved it!
*This was a combination of my recipe and a recipe from weightwatchers