|Egg yolks||3⁄4 Cup (12 tbs) (About 9)|
|Sugar||3⁄4 Cup (12 tbs)|
|Grated lemon peel||1 1⁄2 Tablespoon|
|Vanilla extract||1 1⁄2 Teaspoon|
|Sifted all purpose flour||1 1⁄2 Cup (24 tbs)|
|Egg whites||1 1⁄4 Cup (20 tbs) (About 9)|
|Cream of tartar||3⁄4 Teaspoon|
Beat egg yolks, 3/4 cup sugar, lemon peel, and extract together until very thick.
Sift about one third of the flour at a time over egg yolk mixture, gently folding until just blended after each addition.
Beat the egg whites with cream of tartar and salt until frothy.
Gradually add the remaining % cup sugar, continuing to beat until stiff peaks are formed.
Gently fold egg yolk mixture into meringue.
Turn batter into an ungreased 10-inch tubed pan.
Bake at 325CF about 50 minutes, or until cake tests done.
Immediately invert pan and cool cake completely.