Lemon, Rosemary + Olive Oil Cake
Lidey and her new book are a delight. No wonder Ina Garten and Erin French took her into their kitchens, where she learned from the best. Her career is one we dream about in culinary school, to work beside the greats. It was not the stove that brought her on this path, she was originally hired to sit behind a desk, but as is true for so many of us, food became her obsession. There are many roads to a career; hers is both charmed and full of treasures. I find her recipes have that vibe as well. The title of her debut book says it all, Cooking in Real Life, which to me means we can pull off the recipes and keep going with our busy days. This olive oil cake is so quick and easy to make, as well as being super delicious.
I love an olive oil cake for the texture and flavor. Olive oil lends an earthy, sophisticated flair to a very simple cake. Add the savory note of rosemary and you’re practically transported to a Tuscan vineyard. A big pile of softly whipped cream and berries or supremed orange segments makes for a cake worthy of brunch, dessert, or even a decadent breakfast.
Lidey was kind enough to share this recipe for us and we’re also giving away 3 copies of Cooking in Real Life! To enter, head to the recipe and leave a comment telling me about your go-to recipe (savory or sweet!).
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