Lemon Sponge Cake with Strawberry Syrup
A beautiful sponge cake with a delightful lemon flavor topped with a delicious strawberry topping.
Equipment
- Bundt cake pan
- saucepan
Ingredients
- 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
Strawberry Syrup
- 3 cups frozen strawberries
- 1/4 cup sugar
- juice 1/2 a lemon
- 1 tsp vanilla extract
Topping
- ΒΌ cup powdered sugar if desired
Instructions
- 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 in a preheat oven at 325 for 25-35 minutes.
Strawberry Syrup
- For the strawberry syrup add frozen strawberries, sugar, the juice of 1/2 of a lemon and vanilla to a saucepan. Heat on medium low until the berries are softened. Let the strawberries cool and then puree in the blender.
Notes
Store leftovers in an airtight container. The cake can be kept at room temperature for up to 5 days.
Keep the strawberry syrup in the refrigerator for up to 3 days.