Tuesday, June 21, 2011

If You Haven't Noticed...

...I am obsessed with lemon.  All citrus, really....but lemon really floats my boat.  My favourite cookies, Italian Polenta Cookies, have lemon in them...I think the original intention was a whiff of lemon.  Mine kind of slap you in the face (in a good way!).  Last year, my birthday cupcakes were lemon-lavender.  Two batches of lemon curd have been made and consumed in as many months.  I've made blueberry-lemon scones, lemon-lavender cookies and candied lemon peel (hands down better than orange and the best candy EVER!).  Hell, even the ricotta I made over the weekend has lemon juice in it.  And yes, I added a touch more to the point where with a bite here and there, you catch that tangy zing of lemon.

So this should come as no surprise to you that I made another baked good with lemon.  Lemon Olive Oil cake.  This has also been an obsession of mine.  Just the idea of using olive oil in a cake seemed so...well...Italian!  I had to make it.  (Shocking I know!)  It's going to be a go-to recipe for me.  Simple.  Delicious.  I kept the lemon to a whisper...okay, okay...in the cake it's a whisper, I won't even talk about the lemon glaze on top.

I have to sheepishly admit that I ate not one...but TWO slices the night I made it.  It's that good.

Thanks to Annalise from 'And Now for Something Completely Delicious' and her adapted recipe from Epicurious.


  1. Hi Kath,

    I love lemon on scrambled eggs!

    ...and on strawberries with a little sugar.


  2. Oh!...I'm going to try it on scrambled eggs!