It does not need to be refrigerated and is actually better the day after it's baked—so it’s a perfect cake to prepare ahead ...

This simple lemon loaf cake is exceptionally moist, tender, and flavorful thanks to olive oil, lemon oil, and a generous ...

Adding thoughtfully selected flavor-infused olive oil to your cake batter will elevate your pound cake while keeping the ...

Stir in olive oil, milk, and lemon juice and zest. Coat the bottom of a 9-to-10-inch round cake pan with olive oil and a light dusting of flour. Pour batter in slowly and let settle 2 minutes.

Lemon and thyme are a wonderful combination especially when you use Olivio’s Lemon Infused Olive ... oil which makes it a great cake for those who “don’t like sweet cakes”. Recipe created ...

Coat a medium sized cake tin (24cm) or else a large loaf ... In a large jug whisk together the olive oil with the lemon juice, orange juice and milk as best you can. Slowly pour this into the ...

or even the grated zest of 1 lemon and 1 orange. The stronger the flavor of your olive oil, the more it will shine through in this recipe. Recipe courtesy of One Girl Cookies by Dawn Casale and ...

Baking time will vary depending on how much olive oil is in the batter. Start checking at 50 minutes and continue every 5-10 minutes, until the cake’s center springs back when you press it with ...