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 ...

Preheat oven to 350 degrees. Grease an 8-inch round cake pan with oil. Line bottom of pan with a circle of parchment paper. Into a high-speed blender, add lemon zest, lemon juice, white beans, maple ...

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

Like a fever dream of cake goodness, hundreds of bakers (and hundreds of cakes) converged in San Francisco on Saturday.

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 ...

"It was madness at our house, making three cakes," she said. "My mom made apple cake; my dad made a lemon olive oil cake; and I made a 10-layer burnt honey Russian cake." Abou Ibrahim-Biangoro ...

to give them an easy hit of citrus. Instantly recognisable, thanks to its cylindrical metal tin, complete with Mediterranean design, this olive oil has far more to it than just a pleasing aesthetic.

Nothing creates magic in the kitchen quite like baking a cake. The simple act of mixing flour, sugar, and butter transforms ordinary ingredients into something extraordinary. Each time you open the ...

Why This Recipe Works Most lemon tart recipes feature butter in both the crust and the filling, but here we use extra-virgin olive oil instead. It makes the crust a snap: Just mix the flour ...