This recipe from Grandma Treter is fun and easy to make - if you don't like whipping egg whites, then you just don't like to cook! But be careful not to get ANY yolk in the whites - just a little bit of fat will keep them from whipping well.
- Prep Time:
20 minutes - Cook Time:
40 minutes - Ready In:
60 min
Servings
Ingredients
Directions
While you are prepping all of the ingredients, go ahead and preheat the oven to 350 degrees.
Combine 1/2 cup of sugar with the flour and sift it together 3 times. Set aside.
Place the whites, salt, and creme of tartar in a large mixing bowl. Using an electric mixer with a whisk attachment, beat the eggs on high speed until the eggs make medium firm peaks – probably no more than two minutes. Then with the mixer on medium speed, add the remaining cup of sugar to the mix by sprinkling it over the egg whites.
Whisk for two or three minutes more until the eggs are thick and shiny.
Whisk in the vanilla and the lemon zest and continue to whisk until the mixture is very thick – at least another minute.
Sift about 1/4 of the flour and sugar mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths, sifting and folding until it is all incorporated.
Pour the batter into an ungreased 10 inch tube pan, smooth the top, and bake it for 35~45 minutes, or until it springs back to the touch.
Remove the cake from the oven and invert the pan on a cooling rack until cool.
Wondering what to do with all those egg yolks and unused lemon? How about whipping up some fresh Lemon Curd?
