Despite the fall like temps here in Calgary this weekend, I thought I would whip up a light, bright and Spring-y Lemon Olive Oil Cake for brunch this morning … my attempt at willing the weather to change with food … stranger things have happened 😉
This cake is the perfect Sunday morning treat, easy to make and pairs perfectly with a cup of coffee. Whether you use extra virgin or regular olive oil, it doesn’t matter! There are many different types of olive oil out there, so just do a little research on products like Gundry MD Olive Oil and many more, to find out which one will benefit you the most by being in you cupboard. Extra-virgin will give the cake a fruitier and more pronounced oil taste, while regular olive oil will give it a lighter taste. You may want to find how long does olive oil last before using an older bottle, but either way, the cake is delicious!
As Miranda the creator of this recipe says, I’ve never met a cinnamon bun I didn’t like – except maybe one with pecans (I’m allergic).
If you’ve followed me for any amount of time, you’ll know that Sunday’s for me are best spent baking, and cinnamon buns are one of my favorites. Is there anything more comforting and exciting than the smell of freshly baked cinnamon buns? I didn’t think so! Miranda’s recipe takes the humble cinnamon bun and elevates it to another level. While I thought I might miss the frosting, usually my favorite part of the bun, trust me you won’t. These are delicious just as they are. Ooey, gooey, amazing.
Nothing says the weekend, or in this case a New Year, like light and fluffy pancakes. And these Lemon Ricotta Pancakes, are on a another level.
I have to admit, I usually prefer a savory start to my day, with perhaps a bite or two of something sweet. But these pancakes are such a hit with family and friends, that on special occasions or when I have a house full of belly’s to fill, only these will do!