|Eggs||8 , separated|
|Whole wheat pastry flour||1 1⁄4 Cup (20 tbs), sifted|
|Unbleached flour||1 Cup (16 tbs)|
|Baking powder||1 Tablespoon|
|Honey||3⁄4 Cup (12 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1⁄2 Teaspoon|
|Lemon extract||1 1⁄2 Teaspoon, divided|
|Cream of tartar||1⁄2 Teaspoon|
|Heavy cream||2 Cup (32 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
Preheat oven to 325 °F.
Butter and flour a 10-inch tube pan.
Beat egg yolks slightly.
Allow egg whites to come to room temperature.
In a large bowl, sift together whole wheat pastry flour, unbleached white flour, and baking powder.
Make a well in the middle, and add 3/4 cup honey, oil, egg yolks, lemon juice, lemon rind, and 1 teaspoon lemon extract.
Beat with a spoon until blended.
In another large bowl, beat together egg whites and cream of tartar until stiff peaks form.
Fold into batter, and then pour into prepared pan.
Bake on middle shelf of oven for 50 to 60 minutes, or until top springs back when lightly pressed in the center with fingers.
Cool in pan for 10 minutes, then turn out onto a wire rack, and allow to cool thoroughly.
In a medium-size bowl, beat together heavy cream, 1/4 cup honey, and 1/2 teaspoon lemon extract.
Frost top and sides of cooled cake.