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

Lemon olive oil breaks the mold of sweet, buttery cakes and charts its own path. With a more vegetal flavor that blends well with zesty lemon, this dessert is perfect after a Mediterranean-style ...

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

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 ...

Pour the cake mixture into the ... Add the natural yoghurt and lemon zest, continue to whisk for a minute or two more. Add the extra virgin olive oil all at once and reduce speed to low.

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

Try Meyer lemon or lime in place of the orange ... and the Marsala. Soak the olive oil cake. Run a small offset spatula around the edges of the pan and gently tug the cake out and onto a platter ...

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 ...