6 egg yolks
1 1/2 c. sugar
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/3 c. cold water
2 tsp. vanilla
1 tsp. grated lemon peel (optional)
6 egg whites
1/2 tsp. cream of tartar

Heat oven to 325 degrees. In small mixing bowl, beat egg yolks until very thick and lemon colored, about 5 minutes. Pour yolks into large mixing bowl; gradually beat in sugar. On low speed, mix flour, baking powder and salt alternately with water, vanilla and lemon peel.

In another large mixing bowl, beat egg whites and cream of tartar until stiff. Gradually fold egg yolks mixture into egg whites. Pour into ungreased tube pan, 10 x 4 inches. Bake 60-65 minutes. Invert pan on funnel. Let hand until it is completely cool.