8 lg. eggs, separated
1 1/2 tsp. cream of tartar
Sugar
2 1/4 c. flour
1 1/2 c. butter
2 tbsp. lemon juice
2 1/4 tsp. vanilla
1/4 tsp. baking soda
1/4 tsp. salt
1 (4 oz.) can walnuts

Preheat oven to 325 degrees. Grease and flour 10 inch bundt pan. In large bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks are formed. Gradually sprinkle 1 cup sugar, 2 tablespoons at a time, beating well after each addition until sugar dissolves and whites stand in stiff peaks.

In another bowl beat egg yolks, flour, butter and 1 1/4 cup sugar, lemon juice, vanilla, baking soda and salt with mixer at low speed, constantly scraping bowl with rubber spatula. Stir in walnuts. Fold in egg whites 1/3 at a time into egg yolk mixture. Spoon into pan.

Bake 1 hour and 10 minutes or until toothpick inserted, comes out clean. Cool cake in pan on wire rack for 15 minutes. Remove from pan, cool completely on rack.