1 c. cake flour
1/4 tsp. salt
6 eggs, separated
1 c. extra fine sugar
1 tbsp. lemon juice
Grated rind of 1 lemon
Confectioners' sugar

Grease and lightly flour bottom of 9 1/4 x 5 1/2 x 2 3/4 inch loaf pan. Sift flour and salt together. Beat egg yolks until thick and lemon colored. Beat egg whites in large mixing bowl with electric mixer at high speed until stiff but not dry. Add sugar about 2 tablespoons at a time; beat thoroughly after each addition. Beat in lemon juice and rind. Fold in egg yolks with rubber spatula or wire whisk. Cut and fold in flour mixture, small amount at a time. Continue folding 2 minutes after last addition.

Fill prepared pan 3/4 full; smooth batter evenly into corners and over top. (There will be batter leftover). Bake in preheated oven at 350 degrees for 30-35 minutes or until done. Let cake cool in pan about 5 minutes. Turn onto rack to cool completely. Sprinkle with confectioners' sugar. Pour remaining batter into 12 cupcake liners in muffin pan. Fill about half full. Bake at 350 degrees about 18 minutes or until lightly browned. Yields one loaf and 12 cupcakes.