# 10-inch spring-form pan
# 6 large eggs
# 1 tbsp lemon juice
# 1 tsp grated lemon ring
# 1 cup sugar
# 1½ cup sifted all-purpose flour
# ½ tsp salt
# 2 tsp baking powder
Preheat the oven to 325 deg F. Lightly grease the bottom of the pan; set aside.
Into the large bowl of an electric mixer, break the eggs.
Add the lemon juice and lemon ring.
Beat the eggs at highest speed until soft peaks form, about 12 to 16 minutes. After soft peaks form, keep beating at highest speed while you slowly pour in the cup of sugar in a fine stream, taking 2½ to 3 minutes to add all of the sugar.
Sift together the flour, salt, and baking powder. Carefully fold the dry ingredients into the egg batter.
Bake for 45 to 50 minutes, until the cake is done, invert the pan onto a rack to cool. Cool to room temperature before removing the cake from the pan