Meyer Lemon Olive Oil Cake
Makes one 9-inch cake

Cake Ingredients:
4 eggs
3/4 cup sugar
1 cup extra virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 tablespoon Cointreau, or your favorite orange liqueur
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp Kosher salt
Zest of 1 lemon (about 1 tablespoon)
powdered sugar, for serving

Whipped Cream Ingredients:
1 pint whipped cream
2 tablespoons powdered sugar
1 teaspoon vanilla

Directions:
1. Preheat the oven to 350 F.

2. Prepare a 9-inch springform cake pan by lining the bottom with parchment paper. Brush the bottom and sides with olive oil.

3. In a large bowl with a hand mixer or a stand mixer, beat the eggs with the sugar until they are very pale and fluffy, about 5 minutes.

4. Slowly pour in the olive oil, lemon juice, vanilla, and Cointreau while continuing to mix. 

5. In a separate bowl, mix together the flour, baking powder, salt and lemon zest.

6. Carefully fold the dry ingredients into the wet ingredients with a spatula until everything is well incorporated.

7. Pour the cake batter into the prepared cake pan and bake for 40-45 minutes, or until a wooden toothpick comes out clean.

8. Let the cake cool in the pan on a cooling rack for about 10 minutes.

9. After the cake cools, run a sharp knife around the outside of the cake and release the springform ring.

10. Place the cake on a serving plate.

11. Prepare the whipped cream. Using a stand mixer, whip the cream, powdered sugar, and vanilla extract together until very stiff peaks form.

12. Serve slices of cake with whipped cream and fresh berries.