Maggie's Lemon Olive Oil Cake with Wild Blueberry Balsamic Icing
¾ Cup L.O.V.E.'s Lemon Olive Oil + 1 t for greasing the pan
1 Whole lemon
1 Cup of flour
5 Large eggs (Separated- save 4 of the egg whites!)
¾ Cup granulated sugar
1½Tbsp. Sugar in the RAW
3 Tbsp. L.O.V.E.'s Wild Blueberry Balsamic Vinegar
2 Tbsp. granulated sugar
1 Cup Heavy Whipping Cream
Put oven rack in middle position and preheat oven to 350°F. Grease a 9" spring form pan with some oil, then line the bottom with a round of parchment paper. Put some oil on top of the parchment as well.Grate 1½ tsp. of lemon zest. Squeeze 1½ Tbsp. of fresh lemon juice for later.Beat all five egg yolks together with ½ C. of sugar in a large bowl. Beat at high speed until thick and pale. (about 4 minutes). Reduce speed to medium and add L.O.V.E. lemon olive oil and saved lemon juice beating until just combined. It may still look separated at this point. Stir in the flour and lemon zest (do not beat).Beat egg whites (from 4 eggs) with ½ tsp. salt in another large bowl. Beat until foamy, then add ¼ cup sugar a little at a time, beating, until egg whites just hold soft peaks, (about 3 minutes.)Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.Transfer batter to spring form pan and tap to release any air bubbles. Sprinkle top evenly with remaining 1½ Tbsp. of RAW sugar. Bake until puffed and golden. (about 45 minutes.) Cool cake completely before icing.
Chill beaters, icing ingredients and bowl in refrigerator for 30 minutes prior. Beat 1 C. Heavy Whipping Cream and 2 Tbsp. granulated sugar on high in electric mixing bowl. Once peaks form, add L.O.V.E.'s Wild Blueberry Balsamic Vinegar one Tablespoon at a time until all 3 Tbsp. are incorporated. Chill the icing. Ice the lemon olive oil cake once completely cooled and icing has chilled for at least 20minutes. Enjoy!