Preheat oven to 325 degrees F.

Use bundt or angel food cake pan. DO NOT spray the pan.

Combine the egg whites, salt, and juice/extract into the bowl of a stand mixer and mix on high until the mixture forms stiff, glossy peaks. Take care that there is no yoke mixed into the egg white.

While the mixer is on, combine ¾ cup sugar, and flour into a small bowl and set aside. Add ¾ cup sugar to a small bowl and set aside.

Once the egg reach stiff peaks, add in the ¾ cup sugar and stir until well combined. Slowly add in the sugar/flour mixture.

Pour batter into the bundt or angel food cake pan and bake for 40-45 minutes or until golden brown and a tooth pick comes out clean.

Allow the cake to cool upside down completely. After the cake is cooled, use a spatula or butter knife and run across the edges to loosen the cake from the pan.

Place on a cake plate or stand.

For glaze, combine the confectioners sugar and lemon juice and mix until combined and there are no lumps of sugar remaining. Pour over the top of the cake and serve!