LEMON CAKE

INGREDIENTS
4 egg whites
¾ cup all purpose flour
⅔ cup sugar
⅛ teaspoon salt
7 tablespoons melted butter
1 teaspoon lemon extract
½ cup confectioner sugar
2 tablespoons lemon juice
1 teaspoon minced tarragon

INSTRUCTIONS
Preheat oven to 350° and then grease a 10" pie pan with butter. Cover the bottom of the pie pan with parchment paper and then butter the top of the parchment as well.
Using a whisk attachment in a stand mixer, whip the egg whites until they hold firm peaks. You can also use a hand held mixer if you do not have a stand mixer.
In a separate bowl whisk together the flour, sugar and salt. Pour in the melted butter and lemon extract. Stir until fully blended.
Put half of the egg whites into the batter using a whisk, stirring them in gently. Once this has been mixed well, whisk the remaining egg whites into the batter until fully incorporated.
Pour the mixture into the pie pan and bake for 30-35 minutes.
Once the cake is finished baking, take it out of the oven and run a knife around the edge of the cake. Let it cool for 5 minutes in the pan and then invert it onto a cooling rack. Remove the parchment paper and let it cool to room temperature before icing.
To make the glaze, combine the confectioner sugar and lemon juice and stir until smooth. Add the minced tarragon and then glaze the top of the cake. Let the extra fall down the sides of the cake.
Serve and enjoy!

Source Recipes -Here-