Best Angel Food Cake

1. Adjust an oven rack to the lower-middle position and heat oven to 325 degrees. Line 16-cup tube pan with parchment paper but do not grease. Whisk flour and 3⁄4 cup sugar together in small bowl. Place remaining 3⁄4 cup sugar in second small bowl.
2. Using stand mixer fitted with whisk, whip egg whites, cream of tartar, and salt on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip to soft, billowy mounds, about 1 minute. Gradually add 3⁄4 cup sugar and whip until soft, glossy peaks form, 1 to 2 minutes. Add vanilla, lemon juice, and almond extract and beat until just blended.
3. Sift flour mixture over egg whites, about 3 tablespoons at a time, gently folding mixture into whites using large rubber spatula after each addition.
4. Gently scrape batter into prepared pan, smooth top with rubber spatula, and gently tap pan on counter to release air bubbles. Bake cake until golden brown and top springs back when pressed firmly, 50 to 60 minutes. If cake has prongs around rim for elevating cake, invert pan on them. If not, invert pan over neck of bottle or funnel so that air can circulate all around it. Let cake cool completely, 2 to 3 hours.
5. Run knife around edge of cake to loosen, then gently tap pan upside down on counter to release cake. Peel off parchment, turn cake right side up onto serving platter, and serve.

If your tube pan has a removable bottom, you do not need to line it with parchment.