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 ...

Gradually beat in the olive oil until creamy, about 2 minutes. In a small bowl, whisk the cake flour with the baking powder and salt. Add the dry ingredients to the egg mixture in 3 batches ...

Pastry chef Sasha Piligian uses olive oil and farmers market citrus in a cake destined for a charity bake sale.

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 ...

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 ...