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1 1/2 cups sugar 
3/4  cup unsalted butter, softened
6 egg yolks
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
6 egg whites
A pinch of cream of tartar
2 teaspoons grated lemon zest
1/2 cup sugar
1/2 cup Oloroso Sherry
Confectioner’s sugar
A pinch of freshly grated nutmeg

In a large bowl cream together 1 1/2 cups sugar and softened butter.
Beat in the egg yolks, one at a time, until mixture is very light.
Into a bowl sift together the flour, baking soda, baking powder and salt.
In another large bowl beat the egg whites with the cream of tartar until
they hold stiff peaks. Add flour mixture to sugar mixture, 1/4 cup at a
time, beating well after each addition and stir in the lemon zest. Stir
one-fourth of the whites into the mixture and fold in remaining whites.
Pour batter into a 10-inch tube pan, well-buttered and lightly floured,
and bake cake in preheated 350-degree F oven for 30 to 35 minutes
or until cake tester inserted in center comes out clean. Transfer cake
to a rack and let it cool in pan.
In saucepan dissolve 1/2 cup sugar in the Oloroso Sherry and simmer
mixture 3 to 4 minutes, or until thickened. Pour glaze over cake while
cake is still in pan. Let the cake absorb the glaze, invert it onto a plate
and sprinkle the top with confectioner's sugar and a pinch of freshly
grated nutmeg.

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