7 extra lg. eggs
1 c. sugar
1/4 c. water
2 tbsp. lemon juice
1 tsp. lemon rind
1 1/4 c. sifted cake flour
1 tsp. cream of tartar
1/2 tsp. salt

Make sure all utensils are oil free. Separate egg whites in large bowl and yolks in medium. Beat yolks at high speed for 5 minutes. Meanwhile, measure water, add lemon juice and rind, measure sugar, sift and measure flour. At medium speed add water and sugar alternately to yolks. Beat until sugar is dissolved. On low speed add flour; mix well; set aside.

Wash beaters, beat egg whites until foamy, add cream of tartar and salt, beat until almost dry. Move whites to one side of bowl and pour yolk mixture beside. With rubber spatula, fold the mixtures. Bake in large angel food pan at 325 degrees for 50 minutes. Invert pan. When cool, run thin knife around edges.

ICING:

1 sm. cream cheese, soft
2 c. powdered sugar
3 tbsp. water or juice
1/2 tsp. lemon rind

Beat all until smooth. Add water or juice if icing is too thick. Spread thinly over cake.