Growing up, this delicately orange-scented cake was a constant at our breakfast table. I don't know who Mary (pronounced "MEH-di" at home) was or is—my mother said she may have been a housekeeper at her own mother's house when she was young, but there's no absolute certainty.
Whomever she was, Mary left our family with a cake recipe that is unfussy but always carries with it a mellow perfume of citrus and nostalgia. Serve this cake for breakfast or pair it with black tea or coffee in the afternoon.
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About the author: María del Mar Sacasa is a food stylist, recipe developer, and author of the food blogs High Heels & Frijoles and Cookin' and Shootin'.
Behind her girly façade lurks a truck driver's appetite. See her constant stream of food images on Instagram: mdmsacasa