|
Preheat oven to 325 degrees. Beat egg whites with 1 teaspoon Cream of Tartar until stiff. Beat egg yolks, sugar, lemon juice and rind together. Fold yolk mixture into egg whites. Sift in flour and combine. Pour into a buttered, floured pan. (I like to use a silicon tube/Bundt-like pan.) Bake at 325 degrees for 30-40 minutes until a skewer inserted into the cake comes out clean. Allow to set 10 minutes before inverting. Cover with a damp, warm towel to help loosen cake from the pan. When cool, dust with powdered sugar. (This is easier and makes a nice finish if you use a powdered sugar shaker or sift the powdered sugar onto the cake through a strainer.)
|
