I am back, after a week off to celebrate, reflect and contemplate how the rest of the year should pan out – taking into consideration of course the minor glitches, and/or set backs, I am thinking it will hopefully stay on course and if not, I know exactly where to escape for a few days to detox-if-you-will.

So, before anything, I decided to share this cake recipe with you – not sure why I am craving cake all of a sudden, but I am and this one is on point and a easy to make for that July 4th picnic you are due to bring a dish to.

INGREDIENTS
1 cup granulated sugar, plus 2 tablespoons
3 large eggs, at room temperature
1 tablespoon lemon zest, plus 2 tablespoons fresh lemon juice
1 cup extra virgin olive oil
2 teaspoons vanilla extract
1 cup whole milk, at room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt

CHAMOMILE STRAWBERRIES
1/4 cup honey
2 chamomile tea bags (optional)
2 cups fresh strawberries, sliced

WHIPPED RICOTTA
2 cups whole milk ricotta cheese
2 tablespoons honey
zest and juice of 1 Meyer (or regular) lemon {more}