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

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 ...

The longer the mix sits, the more the citrus will ... 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 ...

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.

The cake is so intensely appley and so moist – because of the olive oil – that it needs to be ... 1cm cubes juice and finely grated zest of 1 lemon butter, for greasing 100g blanched hazelnuts ...

The cake is so intensely appley and so moist – because of the olive oil – that it needs to be ... and toss through the juice and zest of 1 lemon. Leave to one side. Once they have cooled ...