I recently stumbled upon a recipe for lemon olive oil cake. With the hopes of spring on my mind I thought lemon sounded just right and once I noticed the recipe called for zucchini I knew I wanted to try it.
The lady who shared the recipe said she loved to put the cake in the refrigerator and eat it cold. Ours never lasted long enough to make it to the frig. It’s without a doubt the best lemon flavored cake I’ve ever made. The cake is super moist and every bite tastes like spring.
Don’t you love it when you stumble on a recipe you know is a real keeper and you’ll be using it for years to come?
Jump over to Pinch of Yum to view the recipe. You can print it from there too.