FRESH LEMON SUNSHINE CAKE

6 eggs, separated
1 1/2 cups sifted cake flour
1/4 tsp. salt
1/2 tsp. cream of tartar
1 1/2 cups granulated sugar
Grated peel and juice of 1 lemon (3 tbsp. juice)
5 tbsp. water

Fresh lemon glaze (optional, recipe follows)

Place egg whites in large glass or metal bowl and egg yolks in medium bowl. Measure sifted flour, then sift again with salt. With electric mixer, beat whites until foamy; add cream of tartar and beat at high speed until soft peaks form. Gradually add 1/2 cup sugar, 2 tablespoons at a time; continue beating until stiff peaks form. Set aside. Beat yolks 2 minutes, until thick and light in color. Very gradually add remaining 1 cup sugar; continue beating at high speed until very thick and sugar is dissolved. Beat in lemon juice and water, blending until smooth; stir in lemon peel. Add flour all at once; gently fold, then stir to blend well. Gently fold egg yolk mixture into beaten egg whites.

Pour into ungreased 10-inch tube pan; cut through batter with knife to remove any large air bubbles. Bake at 325 degrees Fahrenheit about 1 hour, or until cake springs back when lightly touched. Immediately invert cake in pan; let cool completely, about 1 1/2 hours. Carefully loosen cake from pan with narrow spatula; invert onto cake plate. Serve plain, sprinkle with confectioner¹s sugar or glaze top with fresh lemon glaze, allowing some to drizzle over edges.
Makes 12 to 16 servings.

Fresh Lemon Glaze: Blend together until smooth 1 1/2 cups sifted confectioner's sugar and 1 1/2 to 2 tablespoons fresh squeezed lemon juice.