The fruity, bright, and herbaceous flavors of olive oil pair excellently with citrus and polenta ... little to no crumbs or batter. Let the cake cool for 5 to 10 minutes at the most when using a ...

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 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 ...

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