6 egg yolks
1 1/2 c. sugar
1 1/2 c. cake flour
1 tsp. baking powder
1/2 tsp. salt
1/3 c. cold water
2 tsp. vanilla
1 tsp. lemon extract
1 tsp. grated lemon peel
6 egg whites
1/2 tsp. cream of tartar
Sweetened fresh fruit or thawed frozen fruit
Whipped cream (sweetened)

Heat oven to 325 degrees. In small bowl beat egg yolks until thick and lemon colored, 5 minutes. Pour yolks into large bowl; gradually beat in sugar. On low speed mix in flour, baking powder and salt alternately with water, flavoring and lemon peel.

In another large bowl, beat egg whites and cream of tartar until stiff. Gradually fold egg yolk mixture into egg whites. Pour into ungreased tube pan, 10"x4".

Bake 60 minutes or until dry. Invert pan until cake is cool. Remove cake. Slice cake into three layers. Spoon layers with custard or pudding and sweetened fresh fruit or thawed frozen fruit. Ice with sweetened whipped cream.