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.

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 which makes it a great cake for those who “don’t like sweet cakes”. Recipe created ...

Coat a medium sized cake tin (24cm) or else a large loaf ... In a large jug whisk together the olive oil with the lemon juice, orange juice and milk as best you can. Slowly pour this into the ...

Add the natural yoghurt and lemon ... extra virgin olive oil all at once and reduce speed to low. Gradually fold the flour mixture into the mousse gently but thoroughly. Pour the cake mixture ...

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 ... and toss through the juice and zest of 1 lemon. Leave to one side. Once they have cooled ...

or even the grated zest of 1 lemon and 1 orange. The stronger the flavor of your olive oil, the more it will shine through in this recipe. Recipe courtesy of One Girl Cookies by Dawn Casale and ...