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Preheat oven to 325°F. Line a 9×13 baking pan with parchment and spray sides with nonstick spray.
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Separate the eggs, placing whites in one bowl and yolks in another.
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Add cream of tartar to the whites and whip to stiff peaks. Set aside.
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In the other bowl, whip together the egg yolks, sugar and vanilla for 1 minute until light yellow.
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Stir in the milk, melted butter, lemon juice and zest until fully incorporated.
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Fold in the flour until just combined.
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Gently fold in the whipped egg whites until no streaks remain.
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Pour batter into the prepared pan and bake for 40-45 minutes until center is just slightly jiggly.
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Allow to cool completely at room temperature, at least 30 minutes.
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Dust the top with powdered sugar before slicing and serving.
