Position a rack in the lower third of the oven and preheat to 325°F (163°C). Do not grease the 10-inch tube pan with a removable bottom; the cake needs to cling to the sides to rise properly.

In a large bowl, sift together the cake flour, 1 1/2 cups sugar, baking powder, and salt. Whisk to combine thoroughly.

In a separate bowl, whisk the egg yolks, oil, water, lemon zest, lemon juice, and vanilla until smooth. Pour this mixture into the dry ingredients and whisk vigorously for about 1-2 minutes until completely smooth and slightly thickened.

In the clean, grease-free bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the 1/2 cup sugar, about 1 tablespoon at a time, then increase speed to high and beat until stiff, glossy peaks form.

Using a large rubber spatula, gently fold about one-quarter of the meringue into the yolk batter to lighten it. Then, carefully fold in the remaining meringue until just combined and no large white streaks remain. Be gentle to preserve the air bubbles.

Pour the batter into the ungreased tube pan. Gently run a knife or skewer through the batter to release any large air pockets. Bake for 50-55 minutes, or until the top is golden brown and springs back when lightly touched.

Immediately upon removing from the oven, invert the pan onto its feet or over a bottle neck. Let the cake cool completely upside down for 3-4 hours. This prevents collapse.

Once completely cool, run a thin, flexible knife or offset spatula around the inner and outer edges of the pan. Remove the cake. For the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled cake and sprinkle with extra zest.