In the bowl of a stand mixer, whisk the egg whites on medium speed until foamy.

Add the cream of tartar and whisk for few minutes until soft peaks form.

Add sugar gradually (1/2 cup) and increase the speed to high until stiff peaks form.

In a large bowl, sift flour, salt, almond flour, sugar and baking powder, then mix them together with a wooden spoon.

In a small bowl, mix the egg yolks, oil, lemon zests and lemon juice.

Pour the egg yolk mixture over the flour mixture and mix them well with a spoon.

Gently fold the egg whites into the egg yolk batter. Start with small amounts, then fold in the rest. Make sure to not deflate the batter.

Grease a tube pan with butter and pour the batter in it (I have used a 10 inch tube pan).

Bake in a 350℉ preheated oven for about 50 minutes or until a toothpick inserted comes out clean.

Upon removing the cake from the oven, turn it upside down. Place it on a small dish to allow air to circulate and let it cool completely.

Prepare the cream cheese frosting by mixing in the bowl of a stand mixer, the cream cheese, sifted powdered sugar, butter and 2 tablespoons of lemon juice. Mix until obtain a nice creamy texture (add more lemon juice if needed).

Run a knife all around the inside of the tube pan and in the center core, to remove the cake from the pan.

Place the cake upside down in a serving dish.

Spread the cream cheese frosting on top and sides of the cake (you can put more or less). I like to serve the cake slices with cream cheese frosting aside with fruits. I grated chocolate on top to hide any imperfection( optional).