|Sifted cake flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1 Teaspoon|
|Egg yolks||2 (Unbeaten)|
|Granulated sugar||3⁄4 Cup (12 tbs), sifted|
|Egg whites||2 (Unbeaten)|
|Lemon juice||1 Teaspoon|
|Granulated sugar||2 Tablespoon|
Sift together flour, baking powder, and salt 3 times.
Add water and lemon rind to egg yolks, and beat with hand or electric beater until light-colored and at least tripled in volume.
Add 3/4 c granulated sugar, 2 tablesp at a time, beating well with hand or electric beater after each addition; then add sifted dry ingredients, a small amount at a time, beating slowly and gently with hand or electric beater only enough to blend.
Beat egg whites until they form rounded mounds when beater is raised; then add lemon juice and the 2 tablesp sugar, and continue beating until stiff enough to hold up in moist peaks.
Fold into flour mixture.
Pour into 2 ungreased 8" layer cake pans, stirring lightly while pouring.
Bake in moderate oven of 350°F for 30 min or until done.
Invert pans on cake rack until cold before removing cakes from pans.