Photo Credit: http://www.flickr.com/photos/77568040@N08/8484163604/sizes/z/in/photostream/

Why lemons? The fund has informally come to be known as, "The Lemonade Fund," as when life hands us lemons, together we can make lemonade! Check out each fund update for a new lemon recipe.

Compounds known as limonins in the cells of citrus fruits have been shown to help reduce the risk of cancers of the mouth, skin, lung, breast, stomach and colon.
Here is another way to make lemons delicious...(though I'd recommend using a bit less sugar).

Lemon Olive Oil Cake

A True Food Kitchen restaurant exclusive! While you might be hesitant to use olive oil in a dessert recipe, such fears are groundless. Olive oil gives this cake a unique flavor and richness that is balanced out by a little sweetness and the light freshness of lemons. Hesitate no more!
Watch a video with chef Michael Stebner: How to Make Lemon Olive Oil Cake. http://vimeo.com/13896616

Ingredients
4 lemons, zested and juiced
1 cup extra-virgin olive oil
6 eggs
1 teaspoon sea salt
2 cups evaporated cane sugar
2 1/2 cups all-purpose flour
1 tablespoon baking powder

Method
1.Combine zest, juice and olive oil in a small bowl.
2.In the mixer combine eggs & salt. Mix on medium for 2 minutes. Slowly add the sugar and continue to mix until pale and thickened.
3.Turn mixer to low and slowly sift in the flour and baking powder, followed by the olive oil mixture. Do not overmix at this point; just incorporate the ingredients.
4.Pour this mixture into a cake pan or muffin tin. Bake at 350 degrees for 25 minutes for cupcakes and 35 minutes for large cakes. Poke with a toothpick to check for 'doneness'.
5.Serve with Greek yogurt and fresh strawberries.