Ingredients

6 Eggs; separated, room temp
1/4 ts Cream of tartar
1 c Sugar
1/4 ts Salt
1 tb Fresh lemon juice
1 tb Lemon rind; grated
1 c Sifted cake flour

Directions

1. Preheat oven to 325 degrees. In a large mixer bowl, beat the egg whites
   until foamy. Add the cream of tartar and continue to beat until stiff peaks form when the beater is raised; set aside.
2. In another bowl, beat the egg yolks on high speed for 1 minute. Add the sugar, salt, lemon juice, and grind, and beat on high speed for 5 min. longer.
3. By hand, fold the cake flour quickly into the egg yolks, about 15 strokes. Add about one-third of the whites to the egg-yolk mixture and, with a large rubber spatula, fold until incorporated. Gently fold in the remaining whites in 2 batches.
   
4. Little patches of white will still be showing. Transfer to an ungreased
   10-inch tube pan and bake for just 40 minutes. The top will be golden
   brown.
5. Remove cake to a rack to cool for 1 hour. Loosen the sides with a knife and separate the center of the pan from the sides. Then loosen the bottom of the cake from the pan with a knife and tip out onto a rack. Let the cake cool completely before serving or storing.