Heh heh. The bowl has a B on it. Like my name. Heh heh.
So, in case you weren’t aware, this is Lemon Week here at my little blog.
Why? Because lemons were on sale. And because lemons are outstandingly wonderful.
Already you’ve seen what I can do with a lemon and some pasta. It’s kind of ridiculous, in a good way.
Now we’re going to start talking about the sweet stuff. The good stuff. The stuff you eat for breakfast even though you know you really shouldn’t but hey, there’s flour and milk and eggs in it so it kinda counts as wholesome.
Not that I’ve ever made such rationalizations in my own life.
Because I don’t waste time with rationalizations. I just eat.
I’ve been wanting to try a lemon olive oil cake for a long time, actually, having heard wonderful things about them. So I looked and I looked and I found an interesting recipe at Tasty Kitchen. All that was left was making it.
The cake itself it not difficult at all to make, though it’s a little more involved since the eggs need to be beaten for several minutes (just another reason I big puffy heart my stand mixer). Otherwise? No sweat.
So what did I think of it? It’s delicious. Moist, rich, flavorful. I had never eaten an olive oil cake before so yes, that extra layer of flavor is different for me, but not unwelcome. Since, frankly, I’d drink olive oil from a glass if I could.
One thing: I doubled the amount of lemon in the original recipe, and I still feel as though there could be a stronger lemon flavor. As it is, right now there’s a hint of lemon – you know it’s there, but it doesn’t stand out. I wonder if there was a typo, or if I’m just a lemon junkie.
Probably the latter.
(Original recipe here)
Have you ever had an olive oil cake? What do you think?