Lemon Olive Oil Cake with Dark Cherry Balsamic Drizzle
- 1/4 cup Secolari Extra Virgin Olive Oil (Evoo) plus additional for greasing pan
- 1/2 cup Secolari Lemon Olive Oil
- 1 large lemon
- 1 cup cake flour not self-rising
- 5 large eggs separated, reserving 1 white for another use
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1 1/2 tablespoons sugar
- drizzle Secolari Dark Cherry Balsamic
- Special Equipment: a 9-inch (24cm) springform pan; parchment paper