1 1/4 c. sugar
1/2 c. water
Whites of 6 eggs
Yolks of 6 eggs
1 1/4 c. flour
1 tsp. cream of tartar
1 1/4 tsp. lemon extract

Cook sugar and water together until the syrup will spin a thread 3 inches longer. Pour syrup slowly over stiffly beaten egg whites. Beat until cold, about 10 minutes. Add well-beaten egg yolks. Sift flour, salt, cream of tartar together 3 times. Then sift into egg mixture, a little at a time, folding it in. Add lemon extract. Bake in ungreased tube pan, 50-60 minutes (low oven).