Fresh Lemon Angel Cake

Directions

1. 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 qt grease free bowl. Beat on low speed till frothy. Add in cream of tartar & salt. Increase speed to medium & slowly add in lemon juice. Beat till whites are thick & hold their shape but are still soft & moist, about 3 min. Add in 3/4 c. sifted sugar, one Tbls. at a time, beating well after each addition, till all sugar is added.
2. 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 min more. Gently but thoroughly mix in flour mix, by thirds. Transfer to baking pan. Smooth surface with spatula. Cut through batter in 10 places to break any large air pockets. Bake till surface is very brown & toothpick inserted in center comes out clean, about 35 min, lay piece of foil lightly over top of cake during last 5 min if cake is too brown. Invert on empty wine bottle to cold completely. When cake is completely cold, 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 hrs before serving.