Simple, bright, lemony and springy. This Meyer lemon olive oil cake was the dessert I chose to serve for our last day living in New York. As I sat in my living room watching sequence after sequence of lightening and thunderstorms almost supernatural pummeling through the landscape of the Northeast, I reflected on the last two years. With a warm cup of tea in my hand, a slice of this fabulously moist cake in the other, I curled up in the corner of my sofa staring at the skyscrapers across the way. I almost couldn't believe that it was over. No more of those piping hot chewy Manhattan bagels, no more walking to La Maison du Chocolat for a chocolate macaroon whenever it struck me, and no more waiting in line for 20 minutes for the check out stand at Whole Foods.
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