Lemon olive oil cake fits that bill. More earthy than vegetable or canola oil, olive oil lends its vegetal, faintly peppery ...

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 ...

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.

Add the lemon zest, lemon juice, cream of tartar and salt and continue whisking for 2-3 minutes, or until soft peaks form when the whisk is removed from the bowl.

Preheat the oven to 180C/160C Fan/Gas 4, grease a 20cm/8in springform cake tin and line the bottom with baking paper. Whisk together the eggs, lemon zest and caster sugar in a bowl. Add the olive ...

In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs, lemon zest, sugar, olive oil, and vanilla. Mix on medium speed for 1 minute. In a medium bowl, whisk together ...

Lemon and thyme are a wonderful combination especially when you use Olivio’s Lemon Infused Olive Oil. Not only does it give this cake a real lemony kick, but the thyme also enhances the ...