Separate the eggs. Add the egg white to the bowl of a mixer. Beat on high until stiff. Once the egg whites are stiff, gradually add the sugar and continue beating until the sugar is well incorporated. Add the lemon juice and the lemon zest. Using a spatula mix in the lemon zest and juice.
To your egg yolks add the oil. Using a whisk, whisk the egg yolks and the oil. As you whisk, you'll notice the mixture thickens, turns into a mayonnaise. Add the egg yolk mixture to the egg whites. Using the spatula fold in the egg yolks.
Now you'll need a cup of flour, don't be tempted to add any more. This batter is very light. Adding one tablespoon at a time, fold in the flour using the spatula, until you're done with the flour.
Pour the batter into a buttered and floured 9x13 baking pan.
Place the cake pan in the oven and bake the cake for 20 minutes. Do not open the door, at least not for the first 15 minutes.
Take out the cake and let it cool completely.
In a saucepan, make a syrup from the sugar, water and lemon juice. Let it cool completely. In a mixer mix the butter and vanilla extract until it's light and fluffy. When the sugar syrup and vanilla pudding are cold, mix in with the butter on high for about 5 minutes until it makes a nice smooth cream.
Cut up the strawberries in slices and the cherries in half.
When the cake has cooled remove it from the pan carefully, it should just come out easily. Cut it in half, and then each half piece cut in half across, so that we make a 4 layer cake. Put all the pieces on top of each other, and cut off the ends as to make it nice and straight. To assemble the cake, place the bottom cake layer on a plate, spread some of the cream then layer with strawberries and cherries.
Sprinkle with powder sugar and serve.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.