I could not be happier that it is Meyer lemon season. The Meyer lemon is the friendlier version of it's traditional lemon counterpart that lingers on store shelves throughout the year, until each winter, it's slightly sweeter and less bitter cousin greets us with its sunny presence. I love this variety because it is a cross between an orange and a lemon and it is the perfect compliment to your water or better yet an addition to a dessert. As you might have noticed, I have an affinity for traditional Italian food, which is why I decided to make a Meyer Lemon Olive Oil Cake, the perfect post-holiday indulgence. This cake is incredibly light and fluffy and has a slightly salty/sweet crunchy top, thanks to the sprinkling of turbinado sugar and sea salt just before baking. This cake serves perfectly alongside an afternoon cup of tea or a demitasse of espresso. Continue for recipe...
A Few Things: It is best to incorporate a good quality olive oil with a more robust flavor (either peppery or buttery notes) versus a light olive oil that might be used to dressings.
A Floral Note: I accented this cake with purple Limonium, traditionally used as a filler flower, but here it works perfectly here to adorn this dessert.*All photographs by Alison
**Recipe slightly adapted from One Girl Cookies by Dawn Casale & David Crofton (this cookbook is amazing!)