Lemon Poppy Seed Cake

1 3/4 cup flour
1 1/2 cup sugar
3 tbsp baking powder
1 tsp salt
Rind from 1/2 lemon
1/2 cup vegetable oil
6 eggs, separated
1/4 cup fresh lemon juice
1/2 cup cold water
1/2 tsp cream of tarter
4 tbsp poppy seeds

Stir together flour, sugar, baking powder, salt, and lemon rind. Add in oil, egg yolks, lemon juice, and water. beat until smoother. Add poppy seeds. In a separate bowl beat cream of tater and egg whites until stiff. Gently fold egg whites into batter and pour into a 10" tube pan. Bake at 235F for 55 minutes and 350F for another 10.