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Preheat oven to 325 degrees F.
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In a medium sized bowl, sift flour, 1/2 cup sugar, lemon zest, baking powder, and salt. Make a well in the middle of the dry mixture and add oil, egg yolks, lemon juice, and vanilla. Beat with an electric mixer on high until smooth.
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3
In a mixing bowl, beat egg whites until you reach the soft peak stage. Continue to beat adding remaining 1/2 cup of sugar a few tablespoons at a time until you reach the stiff peak stage.
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4
Pour the batter mixture over the whipped egg whites and gently fold together.
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5
Pour into an ungreased 10 inch tube pan. Spread the top of the batter evenly to you have a flat top.
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6
Bake for 1 hour or until cake springs back when lightly touched.
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Then, remove from the oven and invert cake pan and cool the cake completely. Once it's cooled, carefully run a knife around the edge and center of the cake and remove it from pan.
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8
While cake bakes, prepare strawberries. Stir together sliced berries and sugar. Cover and refrigerate until ready to serve.
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9
Slice and serve cooled cake with a spoonful of strawberries. A dollop of sweetened whipped cream would be good too, if you have some!
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Enjoy!
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11
Miss
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*Adapted from The Southern Living Cookbook
