Mama Celia's Lemon Cake

Mama Celia's Lemon Cake

Ingredients

• ½ cup Celia's Meyer Lemon Extra Virgin Olive Oil
• 1/3-cup sweet white wine
• 1-cup all-purpose flour
• ½ tsp Salt
• 5 Large Eggs, separated
• 2 Large Egg whites
• ¾ cup Sugar
• 2 to 3 tbsp Fresh Lemon Zest
• 1 pint fresh berries of your choice
• 2-4 tbsp Confectioners sugar
• Meyer Lemon Olive Oil to coat pan

Directions

1. Preheat oven to 325-degrees
2. Brush 9-inch spring form pan with lemon olive oil
3. Line bottom of pan with parchment paper
4. Combine flour & salt in bowl & set aside
5. In large bowl beat egg yolks & sugar until light yellow
6. Add flour mix to egg mix & beat on med low until well blended and beat in lemon zest
7. in small bowl combine wine & lemon olive oil
8. Slowly pour wine/oil mix into flour/egg mix beating thoroughly as you pour until combined and set aside
9. In a clean bowl w/clean beaters, beat 7 egg whites until stiff peaks form
10. Gently fold 1 /3 of the whites into the batter with rubber spatula
11. Fold in the remaining whites JUST until combined
12. Pour batter into prepared pan and bake 45-50 min until pick inserted in center comes out clean
13. Remove pan from oven and place on wire rack to cool
14. Run long thin knife blade around edge of pan and detach ring
15. Pulse berries with confectioner’s sugar in food processor until smooth (reserve some of the berries for garnish)
16. Right before serving, top cake with berry puree and garnish with whole berries
17. Drizzle your favorite Celia's Balsamic Vinegar over the top and serve.