Incredibly Light Sponge Cake

Preheat oven to 325F.

Stir flour and salt together. Set aside.

Beat egg yolks until thick and pale and gradually beat in sugar. Stir in lemon juice, zest and water. Fold in the dry ingredients. Mix well.

Beat egg whites until stiff but not dry, then fold into batter and mix in well.

Bake in an UNGREASED 10 inch tube pan for one hour or until top springs back when lightly touched.

Remove cake from the oven and invert pan on a cooling rack and let it hang for 1 hour or until cool. Loosen cake from the pan with a spatula and shake out of pan.

Serve with fresh berries and whipped cream or berries and topping of your choice.