Cake adventures

A couple of years ago, on a trip to Arizona, we visited the Queen Creek Olive Mill for lunch. Lunch was very good and we finished with pieces of lemon olive oil cake. As I’m wont to do, I had it just because it sounded different. Okay. It sounded weird. After eating it I regretted not buying some to take home. Crazy good!

Fast forward to last Christmas. Our relatives gave us a gift pack of oils from the Olive Mill. And the lemon olive oil cake memory flooded back. My cookbook library yielded nothing, but, of course Google had a few suggestions. A little goofing around and fine tuning and voila! It’s not exactly a sunny lunch at Queen Creek, but it’s very close. And I’m glad I took a picture because this cake disappeared much faster than I care to admit.

9 thoughts on “Cake adventures”

  1. Boy, you sure know how to put some bite into my morning! That looks soooo good, and I’ve not had breakfast yet plus I’m not eating much in order to lose some excess holiday weight.

    But I can dream, can’t I?

  2. Tempting to try it myself! I haven’t made bundt cake in years but it’s the only “sweet” that all members of my family enjoy. Our favorite is lemon poppyseed. Great photo; I’d like to reach in and cut a piece for myself.

  3. ohhhhhhhhh that looks so good – I am going to make banana bread today. It is nice to have a bit of a treat to go with a hot cup of tea on these foggy mornings.

  4. @Patricia, I don’t know what kind of cake it is exactly. The fat is all (flavored) olive oil. I think pound cake is made with butter, isn’t it? It has a less dense texture than a pound cake. If you do decide to get a new pan, the one I used is silicone. I bought it at Sandy’s in Kite Girl Plaza. It releases cakes beautifully.

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