Gather all your ingredients. Place the egg whites, salt and cream of tartar in a mixer. Mix on medium power until frothy. Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes. Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer. Sprinkle the flour over the egg white mixture. Using a spatula, carefully fold in the flour until incorporated. Spoon the batter into an ungreased 10-inch nonstick angel food cake pan. Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean. Invert the pan on a wire rack to cool completely, about 1 hour. For the sauce: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth. Using a spatula, loosen the cake around the sides and middle. Release the cake and place on a serving plate. Cut into slices and drizzle with the sauce. (or find out that no one likes the cake anyway and drizzle the sauce over the whole lot to make a cool picture!) lol
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