This light and fluffy cake is the most well-known and favorite cake in our cuisine. This cake is virtually fat free since it uses no oil, butter or fat in the recipe.
这种轻盈松软的蛋糕是我们美食文化里最出名和最受钟爱的。这款蛋糕基本是零脂肪的，因为它不需要用油、黄油或者其他动植物油。
Makes 1 cake - Serves 10-12
1个蛋糕~10-12人份
材料：
10 jumbo eggs (room temp)
10个鸡蛋，室温
1 and ½ cups sugar
1.5杯糖
2 cups sifted flour
2杯筛过的面粉
¼ teaspoon salt
1/4茶匙盐
1 teaspoon baking powder
1茶匙发酵粉
1 teaspoon grated zest (optional)
1茶匙磨碎的柠檬皮（可选）
Note：Eggs should be at room temperature. Place cold eggs in a bowl of warm water for about 15 minutes before preparing recipe.
注意：鸡蛋应该是室温的，如果你的鸡蛋不是室温的话，你需要拿出来放在温水中待15分钟，再开始做。
Aluminum pans work best for baking.
铝盘用来烘焙是很好的。
Use a large 12 cup Bundt pan.
用一个大的12杯的蛋糕模具。
Preparation
准备：
In a large bowl beat the eggs until foamy. Add sugar and beat for at least 20 minutes until batter becomes very thick. Add lemon at this point if desired.
在一只大碗里面，打鸡蛋直到产生泡沫。加入糖，继续打大约20分钟，直到这种面糊变得很稠了。加入柠檬皮在这个过程中，如果你想的话。
Note: Beat only 10 minutes if you use a Kitchenaid mixer until stiff peaks form.
注意：如果你用一个电动搅拌的话，只需要10分钟即可，直到糖和鸡蛋形成比较坚硬的峰。
While the eggs are beating, sift flour, salt and baking powder in a small bowl.
当打鸡蛋的时候，把面粉、盐和发酵粉放在一只小碗里。
Add the flour mixture ¼ cup at a time on very low speed or fold in with a spatula. This process should only take about 3 to 5 minutes.
一次加入1/4的面粉混合物在鸡蛋和糖里面，并且要慢慢加。这个过程应该持续3-5分钟。
Grease and lightly flour a large tube pan and line the top rim with parchment paper. Gently pour the batter into the pan being careful not to deflate the batter.
在烤盘上抹上油脂，撒上一点面粉，把面糊倒进烤盘里面，小心点儿，不要让面糊里的气放走了，然后在上面盖上烘焙纸。
Cook at 350 degrees F for 45 minutes or until a toothpick comes out clean.
在175摄氏度下烤45分钟，或者你插进去一只筷子试试，如果筷子出来是干净的，那就说明已经熟了。
Let the cake cool for about 10 minutes before removing it from the pan.
让蛋糕在烤盘里面冷却10分钟再拿出来。
Remove parchment paper and place on serving dish.
把烘焙纸拿走，把蛋糕放在盘里，享用~
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