3 egg whites
3/4 cup white sugar
1 teaspoon lemon extract
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter
1 cup milk
1/2 teaspoon vanilla extract
1 1/4 teaspoons lemon zest
2 tablespoons lemon zest
3 tablespoons butter
1 teaspoon lemon zest
2 tablespoons lemon zest
3 tablespoons lemon zest
1 teaspoon vanilla extract
2 egg whites
1/2 cup pureed strawberries
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, cream together 3/4 cup sugar and lemon extract until smooth. Beat in flour and salt. Stir in milk, pureed strawberries and butter. Beat until mixture is stiff. Fold in lemon zest and lemon zest, then stir into mixture. Gradually mix in lemon zest, lemon zest, lemon zest and lemon zest.
Drop 1 cup of the batter into the bottom of a greased and floured 8-inch round pan. Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before cutting into squares. Garnish tops with sliced strawberries.