Instructions: Beat butter or margarine with sugar for 5 minutes at low speed. Add egg yolks, and beat 2 minutes at low speed. In a different bowl, beat egg whites for 2 minutes at high speed (okay to use same beater). Add whites to creamed mixture, beat 5 minutes longer at low speed. Sift flour and baking powder together. Beat 1/3 of flour into bowl at low speed. Beat in milk until smooth. Beat in 1/3 of the flour until blended. Add remaining flour to bowl. Increase speed to medium and beat for 5 minutes.

Grease 1 9" or 1 10" tube pan generously. Coat evenly with reserved flour, tapping excess into bowl. Add vanilla and lemon zest. Beat at medium speed 2 minutes. Pour batter into prepared pans. Bake in slow oven (300) 1 hour - 15 minutes or until center springs back when pressed with fingertip. Cool in pans on wire rack 10 minutes, loosen around side and tube of pan with knife and invert cake onto wire rack to cool completely.

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