Gently separate eggs into yolks and whites and, if chilled, allow them to stand at room temperature for at least 30 minutes.
Get the ingredients ready for use by weighing/measuring each ingredient into separate bowls.
Make the Cake
Preheat oven to 325°F (165°C).
In one mixing bowl, beat the egg yolks with the stand mixer or electric hand mixer on high speed for 5 minutes or until thick and light yellow in color. Add the lemon zest, lemon juice and water and beat on low speed until combined. Gradually beat in 1 cup of sugar on low speed and continue to beat on low speed for 5 minutes until the egg yolk mixture has thickened and doubled in volume. Add the flour 1/4 cup at a time and using a spatula, gently fold the flour into the egg yolk mixture.
Thoroughly wash the wire whisk for the stand mixer or electric hand mixer. In another mixing bowl, add the egg whites and cream of tartar and beat with the stand mixer or electric hand mixer until soft peaks form. Gradually add the 1/2 cup sugar and beat on high speed until stiff peaks form.
Gently fold about 1 cup of the egg white mixture in the egg yolk mixture. Then add all of the egg yolk mixture into the remainder of the egg white mixture and gently fold to combine. Pour the batter in the pan
Bake for 55 to 60 minutes or until the cake springs back when lightly touched. Immediately invert the pan onto a wire rack.
Cool the pan completely and then remove the cake from the pan by gently loosening the sides of the cake from the pan.
Slice and serve the cake.
Equipment Required (in order of use)
Up to 9 extra bowls to hold the ingredients
Kitchen weighing scale (preferably digital)
10-inch round tube pan
2 mixing bowls
Stand mixer or hand mixer with wire whisk attachment