Preheat your oven to 325°F (165°C). Ensure your 10-inch angel food tube pan is grease-free by washing it in hot soapy water and drying thoroughly.
In a bowl, sift together the cake flour, sugar, baking powder, and salt. Make a well in the center and add the egg yolks, cold water, vegetable oil, vanilla extract, and lemon extract in the order listed. Do not mix yet.
In a separate large bowl, beat the egg whites and cream of tartar until very stiff peaks form.
Using the same beaters, beat the egg yolk mixture until smooth and light. Gradually pour the egg yolk batter over the beaten egg whites. Gently fold the mixtures together using a rubber spatula until well combined. Avoid stirring to keep the batter airy.
Pour the batter into the prepared angel food tube pan.
Bake in the preheated oven for 55 minutes. Then, increase the temperature to 350°F (175°C) and bake for an additional 10-15 minutes, or until a toothpick inserted into the center comes out clean.
Invert the pan onto a wire rack and let the cake cool completely before removing it from the pan and frosting as desired.
