Ingredients:

  • 1 ½ cups (150g) cake flour, sifted
  • 1 ½ cups (300g) granulated sugar
  • 12 large egg whites, at room temperature
  • 1 ½ teaspoons cream of tartar
  • ¼ teaspoon salt
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon almond extract (optional)
  • 1 cup (120g) powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions:

  1. Preheat oven to 350°F (175°C). Ensure tube pan is not greased.
  2. Sift cake flour and ½ cup of the granulated sugar together into a bowl.
  3. In a large bowl, whisk egg whites, cream of tartar, and salt with an electric mixer until soft peaks form.
  4. Gradually add the remaining 1 cup granulated sugar, 1 tablespoon at a time, while continuing to whisk until stiff, glossy peaks form.
  5. Gently fold in vanilla and almond extracts (if using).
  6. Gradually fold in the sifted flour mixture, 1/4 cup at a time, being careful not to deflate the egg whites.
  7. Gently pour the batter into the un-greased tube pan. Level the top.
  8. Bake for 35-40 minutes, or until a toothpick inserted into the cake comes out clean.
  9. Immediately invert the pan onto a wire rack. Let cool completely upside down (at least 1 hour) before removing the cake.
  10. Whisk together powdered sugar, lemon juice, and lemon zest until smooth. Adjust lemon juice to reach desired consistency.
  11. Drizzle the lemon glaze over the cooled cake. Slice and serve.