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Preheat oven to 350 degrees. Spray a bundt pan generously with non-stick baking spray.
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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.
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In a medium bowl, mix dry ingredients together (flour, salt, baking powder) and set aside.
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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.
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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.
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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.
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Add 2 tbsp. cocoa powder and combine.
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Pour into bundt pan and bake for 1 hour or until toothpick or cake tester comes out clean.
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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.