INGREDIENTS

8 large eggs, separated, at room temperature
2 1/4 cups all purpose flour, sifted
1/4 teaspoon baking soda
2 1/4 cups granulated sugar
1 1/2 cups butter, at room temperature, just soft enough to be worked on easily
2 tablespoons lemon juice
2 1/4 teaspoons vanilla extract
1/8 teaspoon salt
1 1/2 teaspoons cream of tartar
1 cup chopped walnuts

1. Preheat oven to 325 degrees F.
2. Let eggs and butter stand at room temperature before using. Meanwhile, butter well, then flour, a cast-aluminum bundt-cake pan that measures 10” x 4 ½”
3. Mix the flour with the baking soda and set aside.
4. In large bowl, with electric mixer at low speed, blend butter until creamy. Blend in 1 1/4 cups sugar and vanilla.
5. At medium speed, add in egg yolks, one at a time, alternating with the flour mix, until all the ingredients are creamy and well blended.



6. In a separate bowl, with mixer at high speed, beat egg whites until frothy; add salt then gradually 1 cup granulated sugar with cream of tartar, beating well after each addition. Then beat all until soft peaks form.
7. Now gently fold beaten egg whites into cake batter using a wooden spoon, adding the chopped walnuts as you blend all the ingredients together.
8. Turn into prepared pan. Then using a rubber spatula, gently cut through the batter 1 or 2 times.



9. Bake cake 1 1/2hr., or until a cake tester, inserted in center, comes out clean. (Do not peek at cake during first hour of baking.)
10. Now turn off oven heat; let cake remain in oven for 15 minutes; then remove to wire cake rack. Cool cake for 15 minutes more.
11. Remove cake from pan; finish cooling it on rack. Then wrap in foil, saran, or wax paper, or store it in cake box until it’s time to be served.