October 18, 2016
INGREDIENTS
Lemon Cake:
Strawberry Purée Topping:
DIRECTIONS
Preheat the oven to 350°F and adjust the rack to the middle of the oven. Using Lemon Fused Olive Oiil, grease and flour one 9" round cake pan.
Combine eggs, sugar, Lemon Fused Olive Oil, vanilla, and lemon zest in a large mixing bowl or the bowl of a stand mixer. Whisk to thoroughly combine. Combine the dry ingredients in a separate bowl and whisk to combine. Add the dry ingredients to the wet ingredients in three batches, whisking after each addition. Pour in to the prepared cake pan and bake for 25-30 minutes until golden brown and a tester inserted in the center comes out clean. Allow to cool for five minutes in the pan and then gently run a knife around the side to loosen and invert on to a rack to fully cool.
Combine strawberries, sugar, zest, and juice in a heavy saucepan set over medium heat. Bring to a simmer. Simmer for 7 minutes, being careful that the contents do not boil over. Set aside and allow to thicken as it cools to room temperature before spreading over cake with a dollop of lightly whipped cream on each slice.
Serves 10
June 09, 2023
June 01, 2023
May 31, 2023