Preheat the oven to 325 degrees. Mix the flour, sugar, baking powder, and salt in a large bowl. Make a well in the center and add, in this order, the oil, corn syrup, egg yolks, egg substitute, water, lemon zest, and vanilla. Beat with a spoon until smooth.
In a large bowl, beat the egg whites and cream of tartar with an electric mixer on high speed until stiff peaks form. Pour the egg yolk mixture gradually over the beaten egg whites, gently folding it in with a rubber spatula just until blended. Pour the batter into an ungreased 10-inch tube pan.
Bake until the top springs back when lightly touched, about 1 hour and 15 minutes. Invert the pan on a funnel or a bottle with a long neck and let cool completely.
Remove the cake from the pan and place on a serving plate. Frost with the lemon butter frosting.
Lemon Butter Frosting: Combine the margarine and sugar in a large bowl. Beat in the lemon zest and lemon juice and beat until of spreading consistency.
Calories From Fat 178 Protein 3 Total Fat 19 Carbohydrates 55
Calories 404 Calcium 60 Sodium 549 Vitamin A 999 Vitamin C 1
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