A beautiful sponge cake with a delightful lemon flavor topped with a delicious strawberry topping.
1 1/2cupscake flour
juice 1/2 a lemon
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.