Lemon Olive Oil Cake

Olive oil cake works because it stays moist without tasting heavy.

A mild, fruity olive oil gives the crumb richness while lemon zest and juice keep each slice bright.

The important step is rubbing the lemon zest into the sugar before mixing the batter.

It releases the citrus oils and spreads the lemon flavor through the whole cake instead of leaving it only in the glaze.

Let the cake cool before slicing so the crumb sets cleanly.

It needs no frosting, just powdered sugar or a spoonful of yogurt and berries if you are serving it for brunch.

For something else to cook in the same spirit, try Greek Yogurt Pancakes with Blueberry Compote or Mixed Berry Galette.