1 1/2 c  Superfine sugar
3/4 c  + 1 1/2 Tbls. cake flour
2 c  Egg whites (16 large eggs)
1 1/2 ts Cream of tartar
1/4 ts Salt
3 tb Fresh lemon juice
Colored rind of 2 lemons,
Removed with grater
LEMON YOGURT GLAZE

Place rack in center of oven & heat to 375. Have an ungreased 10″
tube pan ready. Divide sugar in half. Sift 1/2 three times. Set
aside. Sift other half with flour 3 times. Set aside. Put egg whites
in 4 quart grease free bowl. Beat on low speed until frothy. Add
cream of tartar & salt. Increase speed to medium & slowly add lemon
juice. Beat until whites are thick & hold their shape but are still
soft & moist, about 3 minutes. Add 3/4 cup sifted sugar, one Tbls. at
a time, beating well after each addition, until all sugar is added.
Increase speed to high. Stop beating when whites have increased in
volume about fivefold, hold their shape, & are very thick, shiny &
smooth, about 1 1/2 minutes more. Gently but thoroughly fold in flour
mixture, by thirds. Transfer to baking pan. Smooth surface with
spatula. Cut through batter in 10 places to break any large air
pockets. Bake until surface is very brown & toothpick inserted in
center comes out clean, about 35 minutes, lay piece of foil lightly
over top of cake during last 5 minutes if cake is too brown. Invert
on empty wine bottle to cool completely. When cake is completely
cool, use flexible knife to loosen it from sides & then bottom of
pan. Invert onto rack. Cake can be kept at room temp. as long as 2
days, well covered. Frost with Lemon Yogurt glaze a few hours before
serving.