1 cup white sugar
1 1/2 cups vegetable oil
2 cups milk
1/2 teaspoon vanilla extract
4 eggs
1 teaspoon lemon zest
2 teaspoons lemon extract
1 teaspoon lemon zest
6 cups all-purpose flour
3 cups white sugar
3 teaspoons baking soda
1 teaspoon vanilla extract
1 cup egg white
1 teaspoon lemon extract
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) pans. Sift together the flour, sugar and baking soda. Set aside.
With a mixer, beat the egg whites and lemon zest for 1 minute. Beat in the lemon extract, lemon zest and lemon zest until stiff peaks form. Add the flour mixture, 1 cup at a time, beating well after each addition. Pour batter into prepared pans.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely. Brush the top and sides of the cake with egg white after warm up, and serve warm.
In a large bowl, combine the sugar, oil, milk and lemon zest from lemon extract and lemon zest. Mix well.
In a small bowl, stir together the yeast, salt and cocoa powder. Stir in the flour mixture, one cup at a time, beating well after each addition. Pour batter into prepared pans.
Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
In a large bowl, combine the white sugar, lemon extract, lemon zest, lemon extract, lemon zest, lemon extract and white sugar together. Stir thoroughly. Serve warm or at room temperature.