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Ingredients
Cake:
1-15 ounce can chickpeas, drained                          
2/3 c. all-purpose flour
4 T. lemon juice                                            
1 c. sugar, divided                       
¼ c. vegetable oil                                                  
2 tsp. baking powder
2 T. lemon zest, grated                                
½ tsp. salt
2 egg yolks
1/8 tsp. cream of tartar
2 egg whites

Lemon Glaze:
2 c. powdered sugar
2 T. lemon juice
1 tsp. vanilla extract
1 tsp. grated lemon zest
1 T. butter or margarine, softened
 
Directions
Preheat oven to 350 degrees.  Grease and lightly flour two 8-inch round cake pans. In a blender or food processor, puree chickpeas with lemon juice, oil and lemon zest. Add egg yolks and blend well. Turn the mixture into a large bowl.In a medium bowl, combine flour, ½ cup sugar, baking powder and salt. Add to the pureed chickpeas mixture. Mix well. In another medium bowl, beat the egg whites and cream of tartar until foamy. Gradually add the remaining ½ cup sugar, beating until stiff peaks form. Fold the beaten egg whites into the chickpea puree. Pour into prepared pans and bake 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes, then remove cake from pans. Cool completely.
 
In a medium bowl, mix frosting ingredients. Frost cake.
 
Delightfully Lemony!