I had a recipe a decade ago that I seem to have misplaced. It was a simple cake, baked in one round pan and no frosting. I mean who really needs frosting? Not Europeans and not me, especially if the cake is the best of flavors combined. A few days ago, while in an assembly belt style restaurant, where you pass by a dozen dishes and pick and choose what your eyes think your stomach can handle, and end up ordering too much – sort of place. But it was organic, freshly made variety of proteins, and side dishes, and very creative salads which changes using seasonal veggies and fruits. So, I queued up, and with my eyes opened wide, and my mouth-watering, ordered more than I needed to and by the time I reached the cash register, I noticed a lemon cake made with olive oil and I pointed to the very slice I wanted – making the person behind the counter laugh at my reaction of pure joy.

The cake was good enough, but not like the one I baked at home, a decade ago – which my hubs always felt the need to add a chocolaty frosting to his slice or two. (Eye roll – I mean who messes with the perfect of  cakes)

So – the recipe below, which comes close to my original,  got me inspired to bake a cake this morning, taking into account the measurements suggested, which I will tweak to that lost recipe that was passed on to me from my aunts.   Here’s the recipe I found online,  and my switching up some of the ingredients: