1.

Heat oven to 350°F. With electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Beat in 2 tablespoons of the sugar.

2.

Put egg yolks and remaining 1 cup sugar in another large bowl. Add hot water and beat until very pale yellow in color, about 4 minutes. Beat in lemon zest, vanilla extract, baking powder, and salt. Gradually beat in flour, then gently fold one-third of the egg whites into yolk mixture. Gently fold in remaining whites.

3.

Pour into ungreased 10" springform pan. Bake until wooden pick inserted in center comes out clean, 35 minutes. Cool on rack 45 minutes. Run knife around edge to loosen cake. Remove cake from pan and top with berries.

4.

Microwave honey 30 seconds. Stir in lemon juice and let cool slightly. Drizzle glaze over top of cake.