Chef Jill Sandique, one of the metro’s best pastry chefs, has always liked the combination of lemon and chocolate.

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 ...

Lemon and thyme are a wonderful combination especially when you use Olivio’s Lemon Infused Olive Oil. Not only does it give this cake a real lemony kick, but the thyme also enhances 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.