Preheat oven to 350 degrees. Spray an angel food or bunt cake pan with nonstick spray and set aside.
In a large mixing bowl, whip together the egg whites and cream of tartar on high speed until foamy. Add the almond extract, lemon juice, and lemon zest and mix on high until the egg whites form stiff peaks.
Reduce the mixer speed to medium-high and gradually add 1/2 cup of the sugar. Mix just until combined. Mix together the remaining sugar and flour in a separate bowl and sift. Reduce the mixer speed to medium and gradually add the flour. Once the flour is incorporated, turn off the mixture and very carefully pour the batter into the pan. Take care not to bump or jostle the pan too much.
Bake for 35 to 40 minutes, or until the cake is golden and it springs back when gently tapped on the top. Or, insert a toothpick and it will come out clean if done.
Invert and cool upside down on a cooling rack for 1 hour or until completely cooled, before removing the pan.
Top the cake with a dusting of confectioners sugar, fresh berries, and/or whipped coconut cream.