Lemon Olive Oil Cake with Strawberry Balsamic Reduction

Yes, olive oil in place of butter!

3 cups all-purpose flour 
2 teaspoons baking powder 
1/4 teaspoon kosher salt
2 cups sugar
3 tablespoons grated lemon zest 
1 cup OLIVE & VINE Meyer Lemon EVOO
2 teaspoons vanilla
4 large cold eggs plus 1 cold egg yolk 
1/2 cup vanilla soy milk
1/2 cup sour cream 

Preheat oven to 350 degrees. Grease and flour 2 loaf pans. Sift together the flour, baking powder and salt  in a large bowl and set aside. In the bowl of a stand mixer, using the whisk attachment, beat the sugar, olive oil, lemon zest and vanilla on high speed until well blended. Add the eggs one at a time, beating well after each addition. Beat for 3-5 minutes until mixture is thick and pale yellow. In a small bowl, combine the soy milk and sour cream. Stop the mixer and pour in half of the soy milk mixture. Beat until blended. Repeat with half of the flour, followed by the remaining soy milk mixture and then the remaining flour. Scrape the batter into the two loaf pans. Bake for 50 – 60 minutes or until a skewer comes out clean. Cool the pans on a rack.

Lemon Glaze
1 cup powdered sugar
grate of one lemon
juice of one lemon

Combine all ingredients. Add more powdered sugar if the glaze is too runny.
Drizzle the glaze on top of cake while it’s still warm.

Strawberry Balsamic Reduction
1/2 cup OLIVE & VINE Summer Strawberry Balsamic Vinegar
1 tablespoon lemon juice
1 tablespoon honey
1 teaspoon vanilla extract

Heat the vinegar in a small saucepan over medium heat.  When it comes to a boil, reduce heat to simmer and reduce the vinegar by half.  In a small bowl, combine the lemon juice, honey and vanilla.  Wisk in the warm vinegar.  Drizzle over the lemon cake.