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For the Cake:
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Preheat oven to 375F. Position the oven rack 1/3 from the bottom of the oven.
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Line a 13 x 9-inch pan with aluminum foil – allowing 2” overlap over the sides of the pan. Do NOT grease the pan or the foil.
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Sift together sugar, flour & salt. Set aside.
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With an electric mixer, beat egg white & cream of tartar on high until stiff peaks form.
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Slowly, fold in the sugar/flour mixture, 1/3 cup at a time. Do not overmix – fold only until just blended after each addition.
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Carefully, fold in vanilla and lemon juice.
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Gently spoon batter into prepared pan. Note – batter will reach to the top or almost to the top of the pan.
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Place the pan in the preheated 375F oven.
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Bake 30-35 minutes or until a toothpick inserted in the middle comes out clean.
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Remove the cake from the oven and turn over and onto a very lightly floured (clean) cloth or onto a wire cooling rack that has been sprayed with cooking oil.
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Let the cake cool with the pan in place until completely cooled – approximately 1 hour.
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Once cake has cooled, remove the pan and peel off the foil.
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Spread Lemon-Cream Cheese Frosting over the entire cake or cut the cake into pieces then frost.
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Garnish with Holly Cupcake Decorations.
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*See Notes for baking in other pans.
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For the Lemon-Cream Cheese Frosting:
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Using a stand-mixer, beat cream cheese & butter at medium speed until creamy and light.
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Add lemon juice and beat just until blended.
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Gradually add powdered sugar on low speed just until blended then stir in lemon zest.