I was looking for a simple cake that would double as dessert & breakfast with coffee in the morning.  I also was looking for something that had ingredients I have handy.  We are back at the beach for a long weekend, so my pantry is a bit limited.  I came across this recipe and was not sure how it would be.  I have never baked a cake with using only olive oil as the fat.  I am SO glad that I did!

This is a wonderful recipe.  This cake is sophisticated and delicious….if that even makes sense.  It is a “classy” cake.  One you could serve at a brunch, with tea, one you could frost & layer…..it has so many options.  BUT, just by itself, it is great! The texture is moist and crumbly, and the flavor is really nice!  You can taste a hint of the olive oil, but its compliments the lemon.

While the boys were fishing, I found this recipe.  I originally stumbled across In Jennie’s Kitchen by way of Not Without Salt.  I am a huge fan, checking in almost daily with both of them.  This particular recipe is Jennie’s…I have made a few slight variations due to limited ingredients & supplies, but it is basically the same.  The story she shared alongside this entry is beautiful too.  In actuality, everything about this….is beautiful!  And, her blog is amazing too!

•  1 2/3 cups of flour
• 1/2 cup extra virgin olive oil or regular
• 1 cup sugar
• 2 teaspoons baking powder
• 3 large eggs
• Freshly squeezed juice of 1 lemon
• Freshly grated zest of 1 lemon
• 1/2 teaspoon coarse sea salt
• 1/2 cup milk

Pre-heat the oven to 350ºF. Coat the sides and bottom of a 10 inch cake pan with butter.  Lightly dust with flour, and set aside.

Whisk the flour, lemon zest, baking powder and salt in a bowl.

In a separate bowl, whisk the eggs, sugar, olive oil and lemon juice together until blended. Add the flour mixture, pour in the milk, and stir well to combine. Place the batter in the prepared pan. Bake for 30 minutes, or until the edges are golden and a knife inserted in the center comes out clean.

Transfer the pan to a wire rack and let it cool completely. Jennie suggests dusting with Confectioners’ sugar, if desired, before serving…which is exactly what would have made this perfect….but I did not have any handy!  Neither did the 3 neighbors I sent the boys to!  And as for the boys…they practically devoured this cake.  In fact, they said it was “the bomb”…