For this cake, you can only make it in a special pan called a tube pan. It's also alternatively known as an angel food cake pan. They come in two different varieties. There is one pan design that has a removable bottom. The other doesn't. For this cake, we actually leave the pan ungreased. That means no cooking spray, butter, flour...nothing! For the removable cake pan, there is no prep. Just leave it ungreased and you're ready to go. For the pan without the removable bottom, we'll want to place a parchment circle on the bottom of the pan in order to prevent sticking. That's it. Do not grease the pan. Just place the circle on the bottom and that's it for your pan prep. After your pan is prepped, preheat your oven to 350°F. Lastly, prep a sheet pan with a wire rack sitting atop it.

First, you want to zest your lemon and set the zest aside. After zesting the lemon, you can cut it in half. We'll use one half to wipe down our mixing bowl and the other half for the recipe. It's important that the mixing bowl is very clean in order for the meringue to work. To do that, you wash it, dry it and wipe it down with half of a lemon. With a dry paper towel, wipe out the bowl again and that's ready to go.

Next, measure out and sift your cake flour twice. Do the same with your powdered sugar. Make sure to measure again after sifting to ensure the amounts are correct. Combine the flour and powdered sugar in a bowl and set aside.

Next, you want to separate your eggs so that we only have egg whites in a clean bowl.

Now, combine the egg whites, vanilla extract, almond extract (optional), granulated sugar, and lemon juice in the bowl of your stand mixer. Whip on low (2 on the KitchenAid) for one minute. After a minute and without stopping the mixer, turn it up to medium-speed (4 on the KitchenAid) and whip for 3 minutes.

After three minutes, add in the salt all at once and again without stopping the machine, continue to whip turning the speed up to medium-high speed (6 on the KitchenAid), and whip for an additional 3 minutes.

After that, turn it up to the highest speed (8 on the KitchenAid) and whip for 1 ½ - 2 minutes or until you reach medium peaks. You'll start to notice the meringue whiten, grow in volume and tracks will begin to form. That's how you can tell you're close. A medium peak should hold its shape well, except the tip of the peak will curl on itself when the beater is lifted.

Once you reach medium peaks, turn the machine off and immediately take the bowl off the stand. Add in the lemon zest and sift in the flour/powdered sugar mixture in two additions, folding completely between each addition. This will prevent any lumps in the batter.

Once the batter is properly mixed, gently pour out half of the batter into your prepared pan. Then use an offset spatula to gently and evenly spread the batter. This process will help in preventing air pockets. Once that's done, we can add the rest of the batter. Again, using your offset spatula to gently and evenly spread out the batter so there's a flat top. Use a knife or your spatula to cut twice in the batter and then gently tap the pan on the counter while giving it a gentle spin afterward. This process will get rid of any excess air bubbles.

Bake at 350°F for 35-40 minutes or until the cake is golden brown and springs back to the touch. Immediately out of the oven, flip the cake pan upside down onto your wire rack so it can cool. If you don't do this immediately, your cake will collapse onto itself. Please note that the cake will shrink in the oven and out of the oven, that's normal.

After allowing the cake to cool for at least an hour, use a pairing knife or your offset spatula to go around the edges and begin to unmold. Peel the parchment off gently (if applicable). Decorate as you wish and use a serrated knife to slice and serve.