Keep the cake in the freezer for up to two months. This lemon olive oil cake recipe makes one single layer cake in an 8-inch ...

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.

Grease and line an 8-inch (20 cm) round cake pan with parchment paper. In a large mixing bowl, whisk together the eggs and honey until well combined. Add the extra virgin olive oil and lemon zest ...

This olive oil cake recipe from New York's Frankies Spuntino showcases the delicious fruitiness of the restaurant's extra-virgin olive oil from Sicily.

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 ...

Squeeze over the lemon juice and remove from the heat. For the dressing, place the olives, garlic and olive oil into a mini blender and process until smooth. To serve, place the mackerel onto a ...

While you can pick up a slice or a whole cake from a bakery, there's nothing like a home-baked version. Daily Meal recipe ...

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 ...