Preheat the oven to 325°F and generously grease a 12-cup tube pan with nonstick cooking spray.
To make the cake, in a large bowl, sift together the cake flour, ¾ cup sugar, baking powder and salt. Create a well in the center of the flour. Pour the oil, egg yolks, milk, lemon juice and zest into the center of the well. With an electric mixer, beat the flour mixture and wet ingredients until they’re just combined. Do not overbeat.
In a separate bowl, beat the egg whites with clean beater until frothy. Once frothy, add the remaining sugar and cream of tartar and beat it until stiff peaks form, about 5 minutes.
Using a rubber spatula, gently fold half of the whites into the batter until it’s almost fully incorporated. Add the remaining whites and gently fold until it’s combined. Pour the batter evenly into the tube pan.
Bake for 50 to 55 minutes or until the top of the cake springs back when touched. Allow the pan to cool for 5 minutes, then invert the pan over a wire rack and allow it to cool for 1 hour upside down. It the cake has not yet released from the pan, gently run a knife around the edges to loosen it. Cool it completely.
To make the glaze, combine the sifted powdered sugar, heavy cream, lemon juice and zest with a whisk until smooth. Pour it over the cooled cake, then slice and serve.
Recipe excerpted from Decadent Fruit Desserts: Fresh and Inspiring Treats to Excite Your Senses by Jackie Bruchez, published by Page Street Publishing Co. March 2019.