1. Heat the oven to 350°F (175°C). Prepare a 10-inch (25 cm) tube (angel food cake) pan — do not grease it, as the batter must cling to the sides to rise properly.
2. In a large, clean bowl, beat the whites of 10 eggs until stiff and dry (the meringue technique: beat until peaks stand straight and the bowl can be inverted without the whites sliding). This may take 5–8 minutes by hand or 3–5 minutes with an electric mixer on high speed.
3. Add the powdered sugar gradually, about 2 tablespoons at a time, continuing to beat after each addition until fully incorporated and the mixture is glossy.
4. In a separate bowl, beat the yolks of 6 eggs until thick and lemon-colored, approximately 3–5 minutes. The mixture should fall in a thick ribbon from the beater.
5. Add the lemon extract to the beaten yolks, then gently fold the yolk mixture into the beaten whites using a wide spatula or balloon whisk, cutting down through the center and sweeping up the sides. Work until no streaks of yellow remain, taking care not to deflate the whites.
6. Sift together the flour and cream of tartar. Using the cut-and-fold technique (a gentle motion that cuts vertically through the batter, then sweeps under and up, rotating the bowl), fold the flour mixture into the egg mixture in three additions. Fold only until the flour disappears; do not stir or beat.
7. Pour the batter into the ungreased tube pan and smooth the top lightly.
8. Bake at 350°F (175°C) for 48–55 minutes, until the top is deep golden brown, springs back when lightly pressed, and a thin wooden skewer inserted near the center comes out clean. The cake will dome and crack slightly on top, which is normal.
9. Immediately invert the pan over a bottle neck or its own feet and allow the cake to cool completely upside-down, at least 1 hour, before unmolding. Run a thin knife around the inner and outer edges to release before turning out.
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