8 egg whites (1 cup)
3 cups sifted flour
1 tsp. baking powder
salt
2 cups sugar
2 cups butter
8 egg yolks
1 tbsp. grated orange peel
2 tbsp. grated lemon peel
2 tbsp. lemon juice

Glaze:

1 tbsp. butter
1 pound confectioners sugar
1 tsp. grated lemon peel
1/3 cup lemon juice

Grease and flour pan. Let egg whites warm to room temperature-approximately 1 hour. Sift flour before measuring. Sift again with baking powder and 1/4 tsp. salt. Set aside. Beat egg whites with 1/4 tsp. salt at high speed until foamy. Beat in 1 cup sugar, 1/4 cup at a time beating well after each addition. Beat until soft peaks form when beater is raised.

In a large bowl, at high speed, with same beater, (don't wash), beat butter and 1 cup sugar until light and fluffy. Beat in yolks until light and fluffy. At high speed, beat in peels, juice and 2 Tbsp. water until smooth. Divide flour into thirds. At low speed blend in 1/3 at a time just until combined. At low speed, blend in egg whites, half at a time, just until blended, scraping bowl and guiding batter in beaters. Don't over mix. Put in 10 inch tube pan and bake 60 minutes in middle of oven at 350°F.

Mix glaze ingredients and drizzle over cooled cake.