Spring Cake 

Featuring our April Pairing of the Month: Lemon EVOO and Strawberry Balsamic Vinegar


1 cup strawberries
1/2 tablespoon of sugar
3/4 tablespoon of Strawberry Balsamic Vinegar

3 eggs
2 1/4 cups sugar
1 1/3 cup Lemon EVOO
3 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cup buttermilk

Lemon curd:
6 egg yolks
1/2 cup sugar
1/2 cup lemon juice
1/2 cup butter

Whipped cream:
2 cups heavy cream
1/2 teaspoon sugar


- Prep strawberries: mix strawberries with sugar and Balsamic Vinegar, let sit for 10-15 mins, puree in blender and set aside

- cake: preheat oven to 350, add eggs and sugar to large bowl, and whisk together, slowly add Lemon EVOO, in separate bowl mix together dry ingredients

- Slowly add dry ingredients and buttermilk to egg mixture until combined and then fold in Strawberry Balsamic puree

- Pour batter into 3 8 inch cake pans ( I used square and it still worked) Bake for approx. 20-25 minutes

- Lemon curd: add all ingredients to sauce man, cook over low/medium heat until thick approx 10 minutes

- Whipped cream: you electric mixer, until thick - I slightly over whipped mine, making it harder to spread over cake, so be aware

- Assemble: place one layer of cake and top with lemon curd and whipped cream and repeat, garnish with strawberries


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