Rebecca Firth, Home Baker &
Thank you for learning more about my story beyond the bite.
LEMON OLIVE OIL CAKE
A Celebration of Citrus: Mega Delish Lemon Olive Oil Cake
If you love simple and delicious cakes like we do, you’ll want to make Rebecca Firth’s Mega Delish Lemon Olive Oil Cake.
Rebecca calls it’s a “celebration of citrus” and “as close to a lemon in a cake as you can get!” We agree!
She adores the combination of lemon, olive oil, and almond extract in the recipe — “very
Italian-y,” she says.
Rebecca is a food writer, photographer, baker, and creator of DisplacedHousewife.com. She grew up in Long Beach, California, and now lives in the Santa Ynez Valley.
Lucky for us, we were able to score a slice of her Mega Delish Lemon Olive Oil Cake right when she finished making it. It was seriously one of the best desserts we’ve ever tasted!
During these stressful and uncertain times, Rebecca believes we all need to simplify our lives as much as possible. We love when something is simple to make, yet so incredibly delicious. If you like to bake like we do, you’ll find yourself making this recipe over and over again.
Speaking of simple. Rebecca gives us some easy and super useful cake batter tips in this video.
Baking in Beijing
It wasn’t until Rebecca was “a displaced housewife” living in Beijing, China back in 2006 when she truly embraced baking. She also had two small children at the time, (a 10-week-old and a 3-year-old) and naturally, she didn’t know anyone when she first moved there.
Rebecca credits her time in China to when she became inspired to bake…but she also missed her life back home.
In China, she didn’t always have access to the baking supplies she normally had at her disposal. Since she was a bit homesick, Rebecca wanted to make the same cake for her 3-year-old daughter her mother had made for her birthdays. However, she had great difficulty finding all the necessary ingredients.
It also was during her time in China that Rebecca started to make sourdough bread, which reminded her of the bread back home.
Award-Winning Food Blogger Becomes a Best-Selling Author
When she returned to the US, Rebecca wasn’t sure what she would do for work. At her mother’s suggestion, she entered a Sunset Magazine recipe contest for her 5-Spiced Cranberry Relish and won.
A warm and spicy blend widely used in Chinese cuisine, 5-spice contains star anise, cinnamon, fennel, cloves, and Sichuan pepper powder.
Rebecca received a $250 cash prize and she thought to herself, “how cool would it be” if she could get paid to create new recipes for a living. Intuitively, Rebecca felt this was the direction she should take.
A few years earlier, she had secured the URL DisplaceHousewives.com, but didn’t do anything with it.
But after she won this contest, it got her thinking again. And this is when she started her blog, which has become wildly popular with professional, amateur, and aspiring bakers alike.
That’s because in addition to her amazing dessert recipes, Rebecca makes everything so accessible, welcoming, and approachable. She’s a self-taught baker who humbly describes herself as a “lady with a whisk at home.”
When she creates new recipes, she will often make her kids follow them first to help avoid any potential confusion or ambiguity in the instructions. This is because kids tend to be more literal following directions than adults. We think everyone who creates recipes should do this…what a wise idea!
Rebecca is also the author of two best-selling cookbooks, The Cookie Book and The Cake Book. Both are filled with mind-blowing, mouth-watering recipes.
The Cookie Book features recipes like Stuffed Pretzel Caramel Skillet Cookie, Boozy Brown Butter Blondies, and The Holy Sh*t S’more Cookies.
We asked Rebecca what her go-to everyday cookie recipe is that she makes over and over again, and she said her Mega Vanilla Choc Chip Cookies.
The Cake Book showcases memorable and delicious desserts such as Chocolate Horchata Meringue Cake, Raspberry Jam Coffee Cake, and Dulce de Leche Pumpkin Cheesecake.
The Mega Delish Lemon Olive Oil Cake barely scratches the surface of all the wonderful desserts Rebecca has created over the years. We look forward to making and sampling many more of these gems!
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