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Which is how I landed on what I now consider the perfect spring cake: a citrus olive oil cake with a simple orange marmalade glaze.

Chocolate cake, olive oil cake, polenta cake, banana cake, white cake, chiffon cake, pound cake, almond cake . . . you get the idea.

This olive oil pound cake works for dessert and breakfast, which means a world exists where you could eat only olive oil cake for twelve hours.

I think just about everything Charlie Dunmire and her staff at Georgetown cake shop Deep Sea Sugar & Salt does is magic, but I especially loved the grapefruit olive oil cake from last February.

Most of the olive oil cakes I bake are whisked together, one-bowl affairs.