Sunday, May 31, 2015
In a recent interview with Tanya Donelly for Paste Food, she mentioned her love of olive oil lemon cake and included a recipe that I immediately tried and immediately fell in love with. The recipe ended up being edited out of the piece, but many weeks later I am still experimenting with olive oil lemon cake and I'm afraid I'm totally addicted. Here are a couple of recipes I've tested with excellent results:
A solid contender from Epicurious
A fabulous wheat-free version from Food52
I like olive oil lemon cake with a simple strawberry rhubarb sauce and a generous dollop of coconut cream or whipped cream, but lemon glaze would be wonderful too, and it tastes lovely just plain on its own.
This not-too-sweet cake is especially well-suited for all of you cake-for-breakfast people.
You know who you are.