This is a recipe from my Grandma’s recipe box. I love digging through her recipes and discovering her yummy treasures. I thought it would be a sweet nostalgic dessert for Mother’s Day weekend and this one was perfect for the blazing hot weekend we had here in So. Cal.
This sponge cake has a very light lemon flavor. It’s delicious on it’s own, but I adore lemon an strawberries together. So I made a strawberry syrup to top it off.
This cake is a great treat for the warm months ahead.
A beautiful sponge cake with a delightful lemon flavor topped with a delicious strawberry topping.
- 6 egg yolks
- 1 1/2 cups sugar
- 6 tablespoons lemon juice
- 1 1/2 cups cake flour
- 6 egg whites
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 cups frozen strawberries
- 1/4 cup sugar
- juice 1/2 a lemon
- 1 tsp vanilla extract
Beat egg yolks until thick and lemon colored. Gradually add the sugar and beat until smooth.
Add lemon juice, alternating with flour to the egg yolk mixture. Beat thoroughly.
Beat egg whites until almost stiff, then add baking powder and salt. Beat until they will hold a point.
Fold the egg white mixture into the egg yolk mixture. Place into an ungreased bundt pan.
Bake at 325 for 25-35 minutes.
For the strawberry syrup I added 3 cups of frozen strawberries, 1/4 cup of sugar, the juice of 1/2 of a lemon and 1 teaspoon of vanilla ti a saucepan. Heat on medium low until the berries are softened. Let the strawberries cool and then puree in the blender.
Thanks for stopping by friends… have a wonderful week!