I love cooking with what I have left in the fridge. Leftover rosemary? Invent a rosemary cocktail recipe. Blackberries about to go bad? Super fruity simple syrup! Not letting food go bad is obviously part of it. But beyond that, I love the challenge of making something delicious from a limited, specific set of options. It helps you focus from the endless sea of options at the store.
My office accidentally recently received way (way, way) more lemons than we needed, and I jumped at the chance to take a bag home. Normally I reserve lemons for cocktails and other garnishes. But because I had so many, I made something I normally wouldn't have and put lemons on the center stage.
So in the midst of a week full of Lemonade drama, we bring you a lemon cake fit for a citrus queen. It's super sweet, buttery and bright. Best of all it's easy to justify eating cake for breakfast — it looks like bread, right? And it has fruit in it! Definitely breakfast.