Separate room temperature-egg whites from yolks and set aside.

Grease and flour well with shortening a tube or Bundt pan.

In the bowl of a mixer, cream together the butter and sweetener till smooth and incorporated.

Add in egg yolks one or a little bit at a time, continuing to mix well.

Add in lemon zest and both the vanilla and almond extracts, while continuing to mix.

In another bowl, whisk together the flour, baking powder, salt and cardamom.

Add the flour mixture to the wet ingredients a little bit at a time, alternating with the milk, and finishing with the flour. Mix until ingredients are well incorporated.

In another bowl, beat the egg whites on medium speed until light and fluffy. Gently fold egg white into the cake batter.

Pour into the prepared pan and bake at 350 for 50 to 55 minutes or until a toothpick or skewer comes out with minimal crumbs.

Allow the cake to cool for 10 to 20 minutes and transfer to a wire rack. Once cooled, dust with confectioners sweetener.