1 cup cake flour

1 ½ cups granulated sugar (divided)

12 large egg whites (room temperature)

1 ½ teaspoons cream of tartar

¼ teaspoon salt

1 teaspoon pure vanilla extract

2 teaspoons fresh lemon juice

1 tablespoon lemon zest

I set my oven to 350°F (175°C). I make sure my tube pan stays ungreased because that helps the cake rise perfectly.

I combine cake flour and ½ cup sugar, then sift it three times. This makes the flour extra light and airy.

I pour the egg whites into a clean mixing bowl and beat them on medium speed until they look foamy. Then I add cream of tartar and salt. I keep beating until soft peaks form.

I slowly add the remaining sugar, a tablespoon at a time, while beating until stiff peaks form. The mixture should look glossy.

I gently fold in vanilla extract, lemon juice, and lemon zest using a spatula. I make sure not to deflate the egg whites.

I add the flour mixture gradually, folding gently until everything combines.

I pour the batter into the tube pan and smooth the top. Then I bake for about 35 minutes until the top looks golden brown and springs back when touched.

I invert the pan and let the cake cool completely before removing it. This step keeps the cake from collapsing.