Separate the eggs; beat egg whites until stiff and set aside.
Make the light part and then the dark part:
Light Part: Cream butter and sugar until light and fluffy. Mix together flour and baking powder and stir into batter alternately with milk and mix until blended, but do not overbeat. Stir in the lemon rind and vanilla. Fold in beaten egg whites, then set light portion aside.
Dark Part: Cream butter and sugar until light and fluffy.Beat in egg yolks one at a time.Mix flour, baking powder and spices together and add dry ingredients alternately with the milk, then stir in vanilla.
In a greased and floured pan tube pan, arrange spoonfuls of light and dark batter alternately.
Bake at 350 degrees for about 50 minutes or until cake tests done (depends on your oven, original recipe did not give time).
If desired, frost with a white boiling icing that has been flavored with lemon juice, or flavor a buttercream icing with lemon juice and spread on cake while warm.