• Preheat oven to 350 F (for high-altitude instructions, see below.) Grease and flour your pan(s). You can use one LARGE tube pan (like an angel cake pan), a Bundt pan, or two loaf pans. If using the Bundt pan, you’ll probably have a little batter left over. I threw mine into 6 cupcakes.
  
• Whisk together flour, baking powder and salt – set aside.
• In a mixing bowl, beat the egg whites at high speed until foamy – about a minute to a minute and a half. Add 1 cup of the sugar, 1/4 cup at a time, and beat after each addition. Beat the eggs until soft peaks form when you lift the beaters (peaks will rise from the foam, but will slowly drop back down). Scoop the whites into a separate bowl and set aside.
• Now, add the YOLKS to the mixing bowl, along with the remaining 1 cup of sugar, butter, vanilla and lemon juice. Beat that mess until fluffy – about 4 minutes.
• Beat in the flour mixture at low speed until smooth and combined. Gradually beat in the egg white mixture and lemon zest at the lowest speed, just until blended (if you have the patience, you can manually fold in the whites for the lightest texture – but I found beating them in slowly works just as well).
  
• The batter will be thick. Scoop it into your pan(s) and even it out a bit. Bake the loaf pans for about 60 minutes, testing at 50. The top will almost certainly crack (I’ve never made one that didn’t, at this altitude). Be sure to test within the crack to see if the batter has just set and the color is a solid golden-brown. The tube and Bundt pan may take a bit longer.
• Let the cake cool for about 10 minutes, then flip out of the pan(s) and cool completely.

Toppings:

• I used a simple glaze mixed from 1 1/4 cups powdered sugar, 2 tsp lemon juice and 2 Tbl milk. I put a sheet of wax paper under the cooling rack to catch any glaze that dripped off as I drizzled it over the cake. (I used this with the extra cupcakes I had – I hate waste!)