Shelly's Recipe

LEMON OLIVE OIL POUND CAKE WITH A STRAWBERRY BALSAMIC REDUCTION

Category: Cakes

3 cups all-purpose flour
3 tbsp grated lemon zest
2 tsp baking powder
2 tsp vanilla
1/4 tsp kosher salt
4 large cold eggs plus 1 cold egg yolk
2 cups sugar
1/2 cup milk
1 cup lemon olive oil
1/2cup sour cream

Preheat oven to 350 degrees. Grease and flour 2 loaf pans or line with parchment.

Mix the flour, baking powder and salt thoroughly in a large bowl and sift together.

Set aside. In the bowl of a stand mixer, using the whisk attachment. Beat the sugar, lemon 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 milk and sour cream. Stop the mixer and pour in half of the 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 to 60 minutes or until a skewer comes out clean. Cool the pans on a rack.

Strawberry Balsamic Reduction
1/2 cup strawberry balsamic vinegar
1 tbsp honey
1 tbsp lemon juice
1 tsp vanilla extract

Pour vinegar into a small sauce pan and place over medium heat. When vinegar heats to a boil, reduce heat to a simmer and reduce vinegar by half, 1-2 minutes. Combine the honey, lemon juice and vanilla in a small bowl. Whisk in warm vinegar. Serve with the Lemon Olive Oil Pound Cake.