Tuesday, April 10, 2012

Life and Lemons

This weekend for Easter we went to my parents for a festive brunch at the beach. The weather was sunny and warm, the company was great and the food was fantastic. I contributed to the table with asparagus wrapped with prosciutto (yum) and a lemon olive oil cake. The cake is so easy (although it can take a little time) and good that it is a go to recipe that is sure to be a pleaser every time. I used this recipe and this time around I had regular lemons on hand (which is just as tasty as the Meyer lemon version) and while I don't always use 100% organic ingredients I do always use as fresh as I can get. The one thing I always make sure to do though is use good (which usually means a little more expensive) olive oil. It makes such a difference in the taste that I really think you have to. I also like to add a side of berries with it, just because berries are awesome. Give this recipe a try the next time you have a few lemons hanging around. You won't regret it.

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