Directions:

Preheat oven to 325 degrees F. 

In a stand mixer, fitted with a whip attachment, whip together egg whites and cream of tartar until the eggs become foamy. Add in the lemon extract and then slowly stream in the sugar, continuing to beat on high speed until all the sugar is incorporated and stiff peaks form. 

In a separate, medium bowl, sift together the flour and salt. Gently fold the flour mixture into the stiff peaked egg whites along with the zest of 1 lemon. Be sure to thoroughly mix, making sure there are no pockets of flour not being fully incorporated. Pour the batter into a 10-inch non-stick angel food pan and bake for about 50-55 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool about 10-15 minutes. Invert the pan and continue to cool completely before removing the cake from the pan by running a butter knife or small offset spatula around the edges and the inner tube. 

Place on a cake stand and garnish with powdered sugar, raspberries and lemon zest and slices.