Ingredients
2-1/4 cups cake flour1-1/2 cups sugar3 teaspoons baking powder1/2 teaspoon salt5 large egg yolks, room temperature2/3 cup unsweetened pineapple juice1/2 cup canola oil2 teaspoons grated lemon zest8 large egg whites, room temperature1/2 teaspoon cream of tartarGLAZE:2 cups confectioners’ sugar2 tablespoons butter, melted2 to 3 tablespoons unsweetened pineapple juice
Preparation
In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg yolks, pineapple juice, oil and lemon zest. Add to dry ingredients; beat until well blended.
In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.
Bake on the lowest oven rack at 325° for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate. Combine the confectioners’ sugar, butter and enough pineapple juice to achieve a glaze consistency. Drizzle over top of cake, allowing some glaze to drape down the sides.
