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Author Notes: This simple yet sumptuous cake fills my yearning for all things light and lemony. I love the intriguing flavor notes the olive oil adds. I think of the sunshiny Mediterranean where this cake originates - lemons, almonds and olives all grow in abundance there.
When the Meyer lemons are in season - ooh la la! This cake really shines (and you'd never know it's gluten-free and dairy-free, too!) —Kitchen Frau
Makes 1 8-inch cake
- 4 large eggs
- 1/2 cup natural cane sugar
- zest of 1 lemon
Anything but Watered down
Pair tomato water with pasta
Tomato water: the sauce of summer.
Butter pecan ice cream for impatient cooks.
It's time to travel.
Tomato skins, meet salt.
Put cake on a pedestal.