Meyer Lemon Olive Oil Cake
I think the way this cake tastes depends very much on the quality and flavor of the olive oil you use. The headnote on the recipe says you can use either regular or extra virgin. I used a very mild extra virgin, but will try it next time with regular.
In future, since I was using Meyer Lemons rather than conventional lemons, I will increase the lemon juice to make it a bit more tangy.
The cake puffs up during cooking and the result is an oh, so light and zingy interior enclosed in a perfectly delicate crisp crust that looks like a slightly rumpled bed.
This cake is not overly sweet and would be an ideal finish to a heavier meal. It would dreamy with an herb infused lemon ice cream. But I think the way I will eat it tomorrow is with a little, minty berry salad and a cup of milky tea sometime around 4pm.
