Lemon olive oil cake fits that bill. More earthy than vegetable or canola oil, olive oil lends its vegetal, faintly peppery taste to a baked good more often known for its sweetness. Coupled with ...

You need a lemon zester, a 9-inch-by-5-inch loaf pan, parchment paper, and a wire rack. You can make this glazed cake, which uses milk, sour cream, and olive oil in the batter, in a bowl with a spoon.

Continue whisking while drizzling in the lemon juice and extra-virgin olive oil until combined ... After baking, place the cake on a wire cooling rack and let cool for 10 minutes.

Next, our lemon mousse is a showstopper, even without homemade curd. On the savory side, Parmesan and herbs pair perfectly ...

“It’s at its prime at three or four days.” Olive oil's fruity taste can complement other ingredients in the cake, like citrus or chocolate, as well. It's often recommended to use olive oil ...

This olive oil cake heralds the spring season and warrants a place at your Passover or Easter table. It’s drenched with lemon, and it’s gluten-free, to boot. Elegantly simple and refreshingly ...

The olive oil cake pairs well with citrus and berries so a blood orange version was on the menu for the winter season in late January and into February. In the summer, we’ll serve it with ...

Prepare cake mix according to directions (substituting the Lemon Extra Virgin Olive Oil for the vegetable oil). Pour into a greased 9×13 baking dish and bake according to directions. Once done ...

Donation Options Search Search Search Elegantly simple and refreshingly versatile, this lemon-olive oil cake is welcome at any time of day, which makes it even more irresistible. Lynda Balslev ...