Have all ingredients at room temperature.
Into a mixing bowl, sift together the sifted flour, salt, baking powder, and the 1 cup plus 2 tablespoons granulated sugar.
Add the oil, egg yolks, water, vanilla, and lemon peel to dry ingredients; beat with spoon until batter is smooth.
In a large mixing bowl, beet the eeg whites and cream of tartar until egg whites are glossy and stand in soft peaks with beaters are lilfted. Add the 6 tablespoons of sugar gradually, beating until all sugar is used and peaks are stiff when beaters are lifted.
Pour the batter, a little at a time, over the beaten egg whites and sugar. Gently fold in with a rubber spatula or spoon. Continue until all of the batter has been added, blending well. Batter should be smooth.
Pour batter into an ungreased 10-inch tube pan. Bake cake at 325° for 55 minutes. Increase heat to 350° and continue to bake 10 to 15 minutes longer.
The cake can be baked in a 13x9x2-inch pan at 350° for 50 to 55 minutes.
Remove cake from oven. Invert pan and let cool for about an hour.