5 egg yolks
5 egg whites
1 cup sugar
2 TBS lemon juice
1 tsp grated lemon peel
1 tsp vanilla extract
1/2 tsp salt
1 cup sifted cake flour
Combine egg yolks, 1/2 cup sugar, lemon juice, lemon peel, and vanilla extract. Beat 3 – 4 minutes with an electric mixer on medium-high speed.
Add salt to egg white and beat until frothy. Gradually add 1/2 cup sugar, beating constantly until stiff peaks are formed.
Gently fold egg yolk mixture into beaten egg whites. Sift flour over the egg mixture, 1/4 cup at a time, gently folding until just blended after each addition.
Turn batter into a 9 inch tube pan.
Bake at 325 for 60 to 65 minutes, or until cake springs back when lightly touched or when a cake tester inserted comes out clean.
Invert and leave cake in pan until completely cooled.
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