Starbucks Lemon Sponge Cake

This light, flavorful cake is really hard to resist. I usually don't eat it with coffee, but with a little scoop of vanilla ice-cream.

For about 8 servings)

6 large eggs
2 tbsps lemon juice
3/4 cup granulated sugar
Grated zest of a large lemon
1 cup sifted cake flour
1/2 tsp salt
Confectioners' sugar (for dusting)

Use an electric mixer to beat eggs and sugar together in a large bowl at
high speed for about 10 - 15 minutes or until the mixture is very thick.

Add lemon juice and zest. Continue beating for about another 2 - 4 minutes.

Resift 1/2 cup flour with 1/4 teaspoon salt over the egg mixture.

Stir gently, using a rubber spatula.

Repeat this same process with the remaining flour and salt. Make sure the
flour blends well with the mixture.

Butter the bottom (not the sides) of a 10-inch tube baking pan with a
removable bottom.

Put a piece of fitting parchment paper on the bottom of the pan. Thinly
butter it and dust it with flour.

Pour the cake batter into the pan. Smoothen the top nicely.

Bake in a preheated 325 F oven on the lower third rack (not the lowest
position) for about 50 - 55 minutes.

Invert the cake pan on a wire rack to cool.

When the cake has cooled to room temperature, remove the sides of the pan.
Put the cake upside-down onto a plate and remove the parchment paper.

Sprinkle confectioners' sugar over the cake.