6 egg yolks
3/4 cup sugar
1/2 cup Splenda
2 teaspoons lemon juice
1 teaspoon grated lemon zest
6 egg whites
1/4 teaspoon low sodium salt
1 1/2 cups sifted cake flour
Preheat the oven to 165°C.
In a large bowl, beat the egg yolks.
Gradually add the sugar and Splenda into the egg yolks, beating until thick and light in colour.
Stir the lemon juice and rind into the egg yolk mixture.
In a medium bowl, beat the egg whites and salt until stiff but not dry.
Pile the egg white mixture on top of the egg yolk mixture.
Sift the flour over the egg whites and fold in carefully.
Turn the batter into a 10-inch nonstick tube pan.
Bake in the oven for 45 minutes, until browned and free from both sides of the pan.
Invert onto a wire rack and let cool.