Touch of Lemon Angel Food Cake

1 cup cake flour 3/4 cup powdered sugar 1/4 teaspoon baking powderZest of 1 fresh lemon, grated1 1/2 cups fresh egg whites (11-12 large eggs) 1/2 teaspoon salt1 1/2 teaspoon cream of tartar 3/4 cup sugar2 teaspoons fresh lemon juiceHeat oven to 350 degrees. Set aside grease-free 10-inch tube pan with removable insert.In medium bowl, sift together cake flour, powdered sugar and baking powder. Whisk in grated lemon zest. Set aside.To beat egg whites, use very large glass or stainless steel mixing bowl that is completely free of grease. Pour egg whites into deep bowl. Be sure no egg yolks are present or the whites will not whip properly. Add salt and cream of tartar. With very clean beaters, beat egg whites on medium high speed until peaks form. Volume will more than double.Add sugar 2 tablespoons at a time, beating 30 seconds after each addition. Continue beating on high speed until stiff and glossy peaks form. Sprinkle 1/3 flour mixture over egg whites. Using a rubber spatula, carefully fold flour into egg whites. Do not deflate egg whites by cutting through batter. Repeat twice with remaining flour. Sprinkle lemon juice onto batter and fold in gently.Carefully spoon batter into pan. Do not stir. Gently smooth top with spatula. Bake 40 to 45 minutes until cake springs back when touched and top is light golden brown. Do not remove cake from pan. Immediately invert onto glass bottle or cooling rack. Leave inverted until completely cool, at least 1 hour. Cake will not fall out.To remove from pan: Run thin spatula or knife around sides and tube center. Press bottom up through outside pan. Loosen bottom with knife or spatula. Carefully invert onto large plate. Store at room temperature, loosely covered.Serves 16.Baker's hint: Do not use pasteurized egg white products or substitute all-purpose flour for the cake variety.Nutrition values per serving: 95 calories, trace amount fat (trace amount saturated), 21 g carbohydrates, trace amount fiber, 3 g protein, 0 cholesterol, 104 mg sodium.