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1
Preheat the oven to 350 degrees.
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2
Generously butter a 9-inch springform pan.
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3
Into a medium bowl, sift together the flour, baking powder, and salt.
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4
Set aside.
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5
In a large bowl, beat the egg yolks with an electric mixer on high for 3 minutes.
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6
Then, with the mixer still running, gradually add 1/3 cup of the sugar, and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more.
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7
Beat in the vanilla and lemon extracts.
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8
Sift the flour mixture over the batter, and stir it in by hand until no more white flecks appear.
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9
Then blend in the butter.
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10
In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy.
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11
Less than a tablespoon at a time, add the remaining 2 tablespoons of sugar and continue beating until stiff peaks form.
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12
Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites (dont worry if a few white specks remain).
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13
Gently spoon the batter into the pan.
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14
Bake the cake just until the center springs back when lightly touched, only about 10 minutes (watch carefully).
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15
Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling.
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16
Do not remove the cake from the pan.
