Citrus Chiffon Cake

Preheat oven to 325° Fahrenheit.

In the bowl of an electric mixer fitted with a paddle attachment, blend the flour,1 1/4 cups sugar, baking powder, and salt on low speed.

Continue at low speed and blend in the oil, egg yolks, orange juice, lemon juice, lime juice, orange zest, lemon zest, lime zest, and lemon extract into the dry ingredients. Blend until smooth. Pour batter into a large bowl. Set aside.

Place the egg whites into a clean, dry bowl of an electric mixer and, using the whip attachment, beat them only until foamy. Increase the speed to medium high and add the cream of tartar. Beat until soft peaks form.

On high speed, slowly add the 1/4 cup sugar and beat until stiff peaks form.

Using a whisk, gently mix one fourth of the egg whites into the reserved batter to lighten it up.

Place the remaining egg whites on top of the lightened batter and fold them in gently with a rubber spatula.

Pour the batter into an ungreased, false-bottom 10-inch tube pan with metal tabs.

Bake for 50 to 60 minutes or until a small, sharp knife inserted into the center comes out clean.

When the cake is done, remove it from the oven and invert it so it rests upside down on the metal tabs. If the pan has no metal tabs, balance the upside down cake on an overturned ramekin placed under the tube and allow it to cool completely.

Using a small sharp knife, cut around the outer edges of the tube pan including the inside tube. Remove the cake from the pan and place on a serving platter.

In a small mixing bowl, whisk together the confectioners’ sugar and just enough lemon juice to make a thick glaze.

Drizzle the cake with the glaze.