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!
I haven’t always been a fan of lemon, truth be told for a long time I thought I was boring and a borderline healthy desert, it was like having fruit. But as I’ve gotten older and began to explore different flavour profiles, lemon has become one of my favorite. And when I think of Spring flavors, lemon is the first to come to mind. This recipe for Mini Lemon Bundt Cakes is not only adorable and perfect for your Easter weekend celebrations, but it is packed with lemon flavor. It’ll even make you slightly pucker, but in best possible way!
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!