4 eggs, separated
2/3 c. cold water
1 c. sugar
1 1/2 c. sifted cake flour
1/4 tsp. salt
2 tsp. lemon rind
1 tsp. lemon extract
1 tsp. cream of tartar
1 tbsp. powdered sugar

Combine egg yolks and cold water in a large bowl. Beat at high speed 5 minutes or until thick and lemon colored. Sift flour and salt together. Sift again over egg yolk mixture and blend at low speed. Stir in lemon rind and lemon extract.

Beat egg whites at room temperature at high speed of an electric mixer until foamy. Add cream of tartar and beat until stiff peaks form. Gently fold egg white into egg yolk mixture. Pour batter into an ungreased 10 inch tube pan. Bake at 325 degrees for 55-60 minutes or until cake spring back. Cool cake 2 hours or until cool. Loose cake from side of pan with a narrow spatula. Remove from pan. Sift powdered sugar over cake. Serves 12, 140 calories per serving.