Preheat oven to 350 degrees. Spray a bundt pan generously with non-stick baking spray.

Beat eggs whites with cream of tartar (I used my Kitchen Aid standing mixer to do this) until medium-stiff peaks form. Transfer whites to a separate bowl and rinse and dry the mixing bowl. Set whites aside.

In a medium bowl, mix dry ingredients together (flour, salt, baking powder) and set aside.

In electric mixing bowl, add egg yolks, sugar, and oil, and beat well. Add lemon rind and almond extract. Slowly add in dry ingredients. Add water and mix again.

Add egg whites to mixing bowl, leaving behind about 1/2 cup of egg whites. You will discard this amount and not use it (crazy, but that's what's in the recipe.) Combine well.

Be sure to scrape up batter from bottom of the bowl because the batter on top of the bowl will be thinner than the batter at the bottom. I stopped the mixer and mixed by hand for a few seconds to make sure it was well-incorporated.

Add 2 tbsp. cocoa powder and combine.

Pour into bundt pan and bake for 1 hour or until toothpick or cake tester comes out clean.

Remove cake and let cool on wire rack for 20-30 minutes. Gently run knife around edges of pan and the inner circle of the pan and invert. Dust with Confectioner's sugar and serve.