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1
Preheat oven to 350F.
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2
Have ready an ungreased tube pan.
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3
Separate the eggs and cover both the whites and yolks with plastic wrap to prevent a film from forming.
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4
Let the yolks and whites reach room temperature before using.
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5
Sift and measure the cake flour.
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6
Add 1/4 cup sugar.
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7
Place 1/2 cup of granulated white sugar in your electric mixer fitted with the paddle attachment.
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8
Add the egg yolks and beat on high speed for about five minutes, or until they are thick, fluffy and light colored.
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9
Beat in the vanilla extract, water, and lemon zest.
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10
Sift the flour/sugar mixture over the batter but do not stir.
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11
In a clean bowl, with the whisk attachment, whip the egg whites until foamy.
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12
Add the cream of tartar and continue beating until soft peaks form.
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13
Gradually add the last 1/4 cup of granulated white sugar and continue beating until the egg whites are shiny and stiff peaks form.
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14
Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites, folding just until incorporated.
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15
Do not over mix or you will deflate the batter.
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16
Pour the batter into the tube pan, evenly spreading the cake batter with your spatula.
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17
Bake in the preheated oven for 30 - 35 minutes or until lightly browned and a toothpick inserted in the middle comes out clean.
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18
Remove from oven and cool for at least one hour before unmolding.
