1. Preheat oven 350 degrees:
2. Thoroughly grease the tube pan; then lightly coat the pan with flour.
3. Separate the eggs letting the egg whites fall into a large mixing bowl; place the egg yolks into a smaller bowl.
4. Cut the butter into cubes and place in another large mixing bowl. Using a wooden spoon press the butter chunks against the side of the bowl until a very soft and smooth consistency is reached.
5. Mix the sugar into the butter a little at a time and stir until the mixture is a smooth and very creamy.
6. Beat the egg yolks well; then stir the yolks into the butter mixture along with the lemon juice.
7. Place a sifter on a medium size mixing bowl and sift the flour, baking powder and salt together.
8. Add the flour mixture to the butter mixture a little at a time, while stirring until a smooth consistency is achieved.
9. Using an electric mixture beat the egg whites until stiff peaks are achieved.
10. Gently, stir the egg whites into the batter, a ¼ of a cup at a time, until they are incorporated into the batter.
11. Spoon the batter into the prepared baking pan and sprinkle generously with sugar.
12. Bake at 350 degrees F. for 35 minutes.
13. Then reduce the heat to 325 F. degrees and bake for another 25 minutes.
14. Using a toothpick gently place holes over the top of the cake.
15. Spoon the syrup over the top of the cake.

For the Lemon Syrup:

1. Combine the lemon juice and sugar and stir.