Inspired by a recipe in the new Cooking Light, I decided to make a Lemon-Lavender Olive Oil cake. The original recipe is Lemon-Rosemary Olive Oil cake. I didn't have any fresh rosemary, but still have a lot of lavender left over from last year. I was intrigued by the use of olive oil in a cake instead of vegetable oil or butter.
Despite the unique ingredients, this cake is quite mediocre. There's a small amount of lavender flavor, but not enough to make it outstanding. The lemon flavor is barely there and the olive oil flavor is non-existent. I guess you have to have olive oil in the title of the recipe since it's such an unusual cake ingredient, but it really shouldn't be there because if you didn't tell me olive oil was in the cake, I never would have guessed.
Needless to say, it was a disappointment. I may try it again, this time using rosemary and a lot more lemon.