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Lemon Sponge Cake with Strawberry Syrup

A beautiful sponge cake with a delightful lemon flavor topped with a delicious strawberry topping.

Course Dessert
Cuisine American
Keyword cake
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes


  • 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


  1. Beat egg yolks until thick and lemon colored. Gradually add the sugar and beat until smooth.
  2. Add lemon juice, alternating with flour to the egg yolk mixture. Beat thoroughly.
  3. Beat egg whites until almost stiff, then add baking powder and salt. Beat until they will hold a point.
  4. Fold the egg white mixture into the egg yolk mixture. Place into an ungreased bundt pan.
  5. Bake at 325 for 25-35 minutes.

Strawberry Syrup

  1. 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.