Daffodil Cake

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Another cake for Hannah's wedding.
1 Cup cake flour
1 1/4 cups sugar
12 egg whites
1 tsp cream of tartar
1 tsp vanilla extract
1/4 tsp salt
6 egg yolks
3 TBS fresh lemon juice
3 tsp grated lemon zest
1 Cup confectioners sugar, sifted
Preheat the oven to 350. Have an angel food tube pan ready. Sift the cake flour and 1/4 cup of the sugar in a small bowl. Beat eggs white until foamy, about 2 minutes. Add the cream of tartar, vanilla, and salt. Beat in the remaining 1 cup of sugar 2 TBS at a time until stiff peaks form.
Sift one quarter of the flour mixture over the egg-white mixture and with a large rubber spatula gently fold in the flour mixture just until blended. Repeat with the remaining flour mixture one quarter at a time. Transfer half the batter to another large bowl.
In another bowl, beat the egg yolks until thick about 5 minutes. Fold in 1 TBS of the lemon juice and 2 tsp of the lemon zest. Gently fold the yolk mixture into the batter in one of the bowls. Alternately spoon the white and yellow batters into the pan. Gently run a thin-bladed knife through the batter to marbleize. Immediately place in the oven and bake until the cake springs back when touched lightly - 35-40 minutes. Invert onto a bottleneck or inverted metal funnel and cool completely 2-3 hours. Remove from pan and frost with glaze.
GLAZE
1 TBS lemon juice
1 tsp lemon zest
1 Cup powdered sugar
Mix to make a glaze and pour over the cake.