1. Preheat the oven to 350ºF. Place the ungreased tube pan on a baking sheet lined with parchment paper or a silicone liner.

2. In a bowl or large measuring cup whisk together the egg whites, ¾ cup of sugar, lemon juice and zest, extracts, cream of tartar and salt and combine. In a double boiler placed over simmering water pour the egg white mixture and whisk constantly for about 5 minutes until the sugar is dissolved the the whites have warmed up to the touch.

3. Pour the egg whites into a mixer fitted with the whisk attachment and whip the egg white mixture until it holds stiff peaks but is not too dry. Then fold in the sugar and the cake flour very carefully without deflating the egg whites to much.

4. Bake for 30 to 35 minutes or until the cake is golden brown on the bottom and a cake tester comes out clean. Invert the cake pan onto the feet and allow it to cool for at least one hour. Then use a dull knife to release the sides of the cake and remove the sides from the pan. Gently pull the cake off the top of the pan and allow it to cool completely.