I was bored today and thought I would bake something. I remembered this cake, which I have made a few times before, and knew it would be perfect for a lazy Saturday afternoon baking session. I can't quite remember how I stumbled upon the recipe, but it comes from Gourmet magazine and I was so pleasantly surprised the first time I baked it, I have been making it ever since. It is the perfect easy-to-throw-together cake and has become one of our favorites when we want a quick dessert. I always have the ingredients on hand, which is nice , and it is not fussy. Just mix everything and throw it in the oven. Dead simple.
What you get is an incredibly moist cake with bright lemon flavor and because of the extra virgin olive oil I used, a very fruity olive note in the background. Served with either cream or ice cream, it is perfect. It does not stay around too long, so I never have to worry about it going to waste. I bet it would also be fantastic with fresh fruit or even preserves.
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