How to make it

  • Preheat oven to 375.
  • Sift together 1/2 cup sugar and 1 cup flour.
  • In large bowl beat egg whites with a mixer at high speed until foamy.
  • Add cream of tartar and salt then beat until soft peaks form.
  • Add 1 cup sugar 2 tablespoons at a time beating until stiff peaks form.
  • Sift flour mixture over egg white mixture 1/4 cup at a time and gently fold in.
  • Fold in extract and raspberries.
  • Combine 2 tablespoons flour and lemon rind then toss to coat.
  • Sprinkle over egg white mixture then gently fold in.
  • Spoon batter into ungreased tube pan and spread evenly.
  • Break air pockets by cutting through batter with a knife then bake cake 40 minutes.
  • Invert pan and cool completely then loosen cake from sides of pan using a narrow metal spatula.
  • Invert cake onto plate then combine powdered sugar and lemon juice in a small bowl.
  • Stir well with a whisk then drizzle over cooled cake.

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