Get the Recipe
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.