* 2 cups (4 sticks) unsalted butter, room temperature
* 5 teaspoons grated lemon peel
* 1 vanilla bean, split lengthwise
* 2 1/3 cups sugar
* 6 large eggs
* 4 large egg yolks
* 1 teaspoon vanilla extract
* 1 teaspoon salt
* 3 1/4 cups all purpose flour
* 4 1-pint baskets strawberries, hulled, halved
* 1 cup powdered sugar
* Sour Cream Ice Cream
DirectionsPreheat oven to 350°F. Butter and flour 10-inch diameter angel good cake pan. Place butter and 1 teaspoon lemon peel in large bowl. Scrape in seeds from vanilla bean and beat until smooth. Gradually beat in 2 1/3 cups sugar. Whisk eggs and yolks in medium bowl to blend. Beat egg mixture into butter mixture in 4 additions. Beat in vanilla extract and salt. Sift flour over in 3 additions, mixing just to blend after each
Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour 15 minutes. Cool cake in pan on rack 15 minutes. Cut around pan sides. Turn cake out; turn right side up on rack and cool completely. (Can be made 2 days ahead. Wrap in plastic; let stand at room temperature.)
Toss berries, powdered sugar and remaining 4 teaspoons lemon peel in large bowl to blend. Let stand at least 30 minutes, or cover and chill up to 3 hours.
Serve cake with strawberries and Sour Cream Ice Cream.