|Eggs||4 , separated (At Room Temperature)|
|Grated lemon peel||2 Teaspoon|
|Unbleached pastry flour||1 1⁄2 Cup (24 tbs), sifted|
Grease the bottom of a 9 x 5-inch loaf pan and line with greased waxed paper.
Beat egg whites at high speed of electric mixer 2-3 minutes.
Continue beating and gradually add salt and sugar.
Without cleaning beaters, beat egg yolks in a small bowl until thick and lemon colored.
Continue beating as you add vanilla, lemon peel, and honey.
Beat for 4 minutes.
Gently fold the egg yolks and sifted flour alternately into the egg whites.
Spoon batter into prepared pan.
Bake at 325° 35-45 minutes, or until cake springs back when touched in center.
Cool in pan 10 minutes.
Remove from pan.
Remove paper and finish cooling on a wire rack.
This can be served plain or with sauce of your choice.
(If you can use milk, you could also serve with whipped cream.) Cake can also be cut horizontally with a serrated knife to make two layers and a filling of your choice put between the layers.