Lemon Olive Oil Cake With Balsamic Glazed Strawberries


For the cake:

  • 2/3 cup flour 
  • 2/3 cup sugar 
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt  
  • 1/2 cup Eureka Lemon olive oil
  • 1 teaspoon vanilla extract 
  • 1 egg
  • 1/4 cup milk

For the topping:

  • 4 cups strawberries, sliced
  • 2-3 tablespoon Strawberry balsamic vinegar
  • 1 tablespoon sugar
  • 1/8 teaspoon black pepper (optional)
  • vanilla ice cream


  1. Preheat oven to 350 F. 
  2. Grease pan then dust with flour, tip pan upside down and tap to remove excess flour. 
  3. In a small bowl, combine flour, sugar, baking powder and salt and stir together. 
  4. Add olive oil, vanilla, egg, milk and whisk batter together until a smooth batter forms. Pour batter into greased and floured pans. 
  5. Bake 18-20 minutes or until toothpick comes out clean.
  6. While cake is cooling on a wire rack, add balsamic vinegar, sugar, and pepper to a bowl and whisk until smooth. Toss with sliced strawberries to coat.
  7. Top cake with strawberries and a scoop of vanilla ice cream.

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