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1
For the cake: Position a rack to the center of the oven and preheat the oven to 350 degrees F. Spray an 8-inch square, light-colored metal baking pan with nonstick cooking spray, and then line the pan with an 8-inch wide strip of parchment paper, leaving several inches of overhang on the opposite sides of the pan.
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2
In a medium bowl, sift together the flour, baking powder, salt and baking soda.
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3
In a separate medium bowl, using a handheld mixer, beat the egg whites to stiff peaks.
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4
In another medium bowl, whisk together the egg yolks, honey, applesauce, oil, lemon juice, vanilla extract and lemon zest.
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5
Pour the wet ingredients into the flour, and fold gently to blend.
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6
Add about one-third of the whipped egg whites to the batter, and stir to blend well.
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7
Add the remaining whipped whites, and fold gently just until no visible clumps of the egg white remain.
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8
Remove the berries from the freezer.
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9
Scrape half of the batter into the prepared pan and smooth evenly.
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10
Sprinkle half of the frozen berries over the batter.
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11
Pour and smooth the remaining batter, and then scatter with the remaining berries.
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12
Bake until the cake is deep golden brown and a toothpick inserted in the center comes out with a few moist crumbs, 50 to 55 minutes.
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13
Cool for 10 minutes in the pan set on a wire rack.
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14
For the glaze: Whisk together the honey and lemon juice in a small bowl.
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15
Spoon the glaze over the warm cake, letting it absorb before adding more.
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16
Cool the cake completely, and then slice and serve.
