A summertime staple, now in delicious, baked-good form!
4 large eggs
1 ½ C sugar
¾ C oil
¾ C milk
½ C lemon juice (about 2 large lemons)
½ C strawberry puree
1 tsp vanilla
1 Tbsp lemon zest
2 ¼ C flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 C heavy whipping cream
¼ C sugar
Strawberry puree, lemon zest, or lemon extract as desired
Combine eggs and sugar. Mix on high until volume has increased and liquid is thick.
Gradually add in olive oil. Add in remaining liquid ingredients (milk, lemon juice, strawberry puree, vanilla extract), and lemon zest. Mix until smooth.
Use a spatula to gently mix in dry ingredients (flour, baking powder, baking soda, salt).
Divide batter evenly into desired cake pans.
Bake at 350 until a toothpick inserted in the middle comes out clean (varies by size of pan).
Whisk heavy whipping cream and sugar until stiff peaks form. For extra taste, add in strawberry puree or lemon zest or extract.
For layered cakes, alternate layers of cake, whipped topping, and sliced strawberries for extra flair. Garnish with strawberries if desired.
(recipe adapted from here)