Directions:

1. Preheat oven to 300°. In a small bowl, combine flour with ¾ cup sugar.  Place remaining ¾ cup sugar next to the mixer.  Use a whisk to completely combine and aerate flour/sugar mixture.
2. In a large, grease-free mixing bowl, beat egg whites at low speed until just broken up and beginning to froth. Add cream of tartar and salt and beat at medium speed until whites form very soft, billowy mounds.
3. With the mixer still at medium speed, beat in ¾ cup sugar, 1 tablespoon at a time, until all sugar is added and whites are shiny and form soft peaks.  Add vanilla, lemon juice, and almond extract and beat until just blended.
4. Place flour/sugar mixture in a sifter set over waxed paper.  Sift flour mixture over egg whites about 3 tablespoons at a time, and gently fold it in, using a large spatula, a large flat whisk or your hand.
5. DO NOT GREASE PAN.  Gently scrape batter into pan, smooth the top, and give pan a couple of raps on the counter to release any large air bubbles.
6. Bake in lower third of oven for 60 to 65 minutes until cake is golden brown and the top springs back when pressed firmly. Invert pan onto the feet of pan.  Allow to cool completely for 2 to 3 hours before removing from pan.
7. To de-pan, run a knife around edges, being careful not to dislodge the golden crust.  Pull cake out of pan and cut the same way around removable bottom to release.
8. Cool cake completely, bottom side up. When completely cold, cut slices by sawing gently with a serrated knife or pulling with a taut thread through the cake.  Serve cake the same day or freeze overnight if serving the next day.  (Cake may be frozen for up to 2 weeks, but will compress slightly).