3 1/2 cups flour
3 tablespoons baking powder
2 cups sugar
Zest of 3 lemons
6 eggs
6 tablespoons milk
2 tablespoons lemon juice
7 ounces of melted butter
1 1/3 cups of Sweet Lemon Extra Virgin Olive Oil
1 tablespoon powdered sugar
3 ounces Balsamic Vinegar (Strawberry or Traditional 18-Year)
1/2 cup fresh strawberries, cut into halves.

Preheat oven to 350 degrees and lightly spread olive oil on a 9 inch cake pan. Using a mixer, blend flour, baking powder, and sugar slowly in a large bowl. Add lemon zest, eggs, milk and lemon juice at a medium speed. Combine melted butter and Lemon Extra Virgin Olive Oil, and slowly add to batter until completely blended.

Pour into baking pan and bake for 55-60 minutes. Cake should be dark brown. Top with strawberries, drizzle with Balsamic Vinegar, and dust with powdered sugar.