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1
Lightly butter a 13 x 7inch cake pan.
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2
Cut a piece of parchment paper or wax paper to fit the bottom of the pan.
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3
Fit the paper into the pan and lightly butter the paper.
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4
Preheat oven to 325 F.
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5
In a medium bowl, beat the egg yolks and 2/3 cup sugar with a handheld electric mixer until they turn pale yellow and take on a ribbonlike texture.
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6
Beat the lemon juice, lemon zest, and vanilla into the yolks.
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7
Clean the beaters well, or the egg whites will not whip properly.
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8
In a separate, large bowl, whip the egg whites with the salt until foamy.
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9
Continue beating, gradually adding the remaining sugar, until the whites form soft peaks when the beaters are lifted from them.
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10
With a large rubber spatula, scrape egg-yolk mixture over whites.
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11
Fold the yolks gently into egg whites by scraping along the bottom of the bowl and up through the center of the mixture.
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12
Fold until just a few streaks of white remain.
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13
Sift the flour over the egg mixture and fold it in gently.
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14
Scrape the batter into the prepared pan.
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15
Bake until the top is golden brown and the cake begins to pull away from the sides of the pan, about 30 minutes.
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16
Remove, and cool in the pan on a wire rack 20 minutes.
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17
Invert the cake onto the rack, and cool completely before removing the paper.
