INGREDIENTS
3
lemons
2 1/4 cups
cake flour
1 1/2 cups
granulated sugar
1 Tbs
baking powder
1 tsp
kosher salt
1/2 cup
canola oil
6
eggs
1/4 cup
water
1/2 tsp
cream of tartar
2 cups
confectioners' sugar
2 Tbs
lemon juice
1 Tbs
heavy cream
1 serving
rye meal
1 serving
preheat an oven to 325°f