Beat yolks of eggs until thick and lemon colored. Gradually beat in the sugar, grated lemon rind, and juice. Fold in half of the stiffly beaten egg whites.
Cut in sifted flour, salt and remaining egg whites.
Bake at 325* for about one hour or until a toothpick comes out clean.
1cup powdered sugar
3 tbs lemon juice
1 tbs milk
Combine and pour over cake.
This cake reminded me more of a pound cake then a sponge cake. It was quite tasty and would be very good served with fresh fruit. Enjoy!