ready in 1 hr 15 min.
Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees F. Have ready an ungreased large tube pan (9 inch), preferably with a removable bottom. If the pan bottom is not removable, line it with parchment paper or waxed paper.
Whisk the flour and 3/4 cup sugar in a small bowl. Place the remaining 3/4 cup sugar in another small bowl next to the mixer.
Beat the egg whites in the bowl of a standing mixer at low speed until just broken up and beginning to froth. Add the cream of tartar and salt and beat at medium speed until the whiles form very soft, billowy mounds. With the mixer still at medium speed, beat in the remaining 3/4 cup sugar, 1 tablespoon at a time, until the sugar is added and the whites are shiny and form soft peaks. Add the vanilla, lemon juice, and almond extract and beat until just blended.
Place the flour sugar mixture in a sifter set over waxed paper. Sift the mixture over the whites, about 3 tablespoons at a time, and gently fold in. using a large rubber spatula. Sift any flour sugar mixture that falls onto the paper back into the bowl with the whites.
Gently scrape the batter into the pan, smooth the top with a spatula, and give the pan a couple of raps on the counter to release any large air bubbles.
Bake until the cake is golden brown and the top springs back when pressed firmly, 50 to 60 minutes.
If the cake pan has prongs around the rim for elevating the cake, invert the pan onto them. If the pan doesn't have prongs, invert the pan onto the next of a bottle or funnel. Let the cake cool completely, 2 to 3 hours.
To unmold, run the knife around the edge of the pan. , being careful not to separate the golden crust from the cake. Slide the cake out of the pan and cut the same way around the removable bottom to release, or peel off the parchment or waxed paper, if using. Place the cake bottom-side up on a platter. Cut slices by sawing gently with a long serrated knife.
Serve the cake the day it is made. Garnish with fruit if desired.