I have a meyer lemon tree in my backyard, so I'm always looking for recipes that call them. This recipe is from New York's Abraco coffee shop (printed in bon appétit), but I slightly modified it so I could use up some of my lemons.
The tarty sweetness from the lemons goes perfectly with the mild flavored olive oil in this cake. My favorite is from Napa Valley Olive Oil Manufacturing Company but any good olive oil will do.
I'm using the term 'cake' here very loosely, since I have had this for breakfast with a large bowl of fresh berries. There's something about using olive oil instead of butter that makes me feel like it's healthy.
It's such a light and mild flavored bread it's really nice to serve with or after a big meal, like Easter brunch or dinner.
Happy Easter Weekend!