• Prepare your baking pan by using a straight-sided, non-stick tube or angel food cake pan. Leave the pan ungreased. Adjust your oven rack to a lower position—preferably the second to last—and ensure the oven is not preheated.
• Begin by separating the egg whites from the yolks with care, making sure no traces of yolk contaminate the whites. It’s recommended to use an egg separator for precision. As each egg white is separated, transfer it into a large mixing bowl, making sure each egg white is clear of yolk to ensure proper whipping later.
• In the mixing bowl, combine the egg whites, cream of tartar, and lemon extract. Using a stand mixer with a whisk attachment, whip the mixture at medium speed until stiff peaks are achieved. Once done, set aside.
• In another bowl, whisk together the cake flour, sugar, lemon zest, and salt, ensuring everything is evenly combined.
• Gradually fold the dry ingredients into the whipped egg whites in small increments, about ¼ cup at a time. Use a spatula to gently fold from the bottom of the bowl upward, making sure the mixture is fully incorporated without deflating the egg whites.
• Transfer the batter into your prepared pan, spreading it evenly. Smooth the surface of the batter gently with the back of a spoon, eliminating any air pockets that may have formed.
• Place the pan into the oven (still unheated) and set the temperature to 325°F. Bake the cake for 45 minutes to one hour, or until it’s golden brown and a skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent the cake with aluminum foil.
• Once baked, immediately invert the pan upside down on the countertop, and allow the cake to cool completely, about 1 to 1½ hours. After cooling, run a thin knife around the edges of the cake to loosen it from the pan. If using a two-part angel food cake pan with a removable base, carefully lift the cake out of the pan, then use the knife to separate the cake from the core.

For the Lemon Whipped Cream

• Place your mixing bowl and beaters (or whisk attachment) in the freezer for 10 minutes to chill.
• Once chilled, add the heavy cream, powdered sugar, and lemon extract to the bowl. Begin mixing on low speed, gradually increasing to medium-high, until stiff peaks form. This should take about 1½ to 2 minutes.
• For a decorative finish, apply the whipped cream with a piping tip, such as a large French tip (#869), and garnish with lemon wedges. If serving the cake with whipped cream, store it in an airtight container or under a cake dome in the refrigerator until you’re ready to serve, ideally within an hour or two.