Persian Lime Cake with Raspberry Buttercream – Fustini's Oils & Vinegars

Ingredients

• 2 1/2 cups gluten-free flour blend, we used Cup4Cup GF Flour
• 1 1/2 cups granulated sugar
• 2 1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 1 cup Fustini’s Persian Lime Olive Oil
• 2/3 cup water or milk
• 4 large eggs
• 2 teaspoons vanilla extract
• 12 ounces unsalted butter, softened
• 12 ounces organic powdered sugar, preferably tapioca based, such as Wholesome
• see note (about 3 cups, spooned)
• 2 tablespoons Fustini’s Raspberry Balsamic Vinegar
• 3/4 teaspoon Diamond Crystal kosher salt
• for table salt, use about half as much by volume or the same weight
• 3 ounces heavy cream, straight from the fridge