6 egg yolks
1 1/2 c. sifted sugar
2 tbsp. ice water
2 tsp. lemon juice
1 tsp. grated lemon rind
1 tsp. vanilla extract
1/4 tsp. salt
6 egg whites
1 1/2 c. sifted flour

Beat the egg yolks in a bowl. Gradually add the sugar, beating until thick and light in color. Add the ice water, lemon juice, lemon rind, and vanilla. Mix well. Preheat oven to 325 degrees.

Sprinkle the salt on the egg whites. Beat until stiff but not dry. Place on top of the egg yolk mixture. Sift the flour on top. Fold in carefully but thoroughly. Grease an angel cake pan and dust lightly with flour. Pour the batter into it. Bake for 50 minutes, or until a cake tester comes out clean. Invert the pan and let cool.