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.

Baking time will vary depending on how much olive oil is in the batter. Start checking at 50 minutes and continue every 5-10 minutes, until the cake’s center springs back when you press it with ...

Ingredients: 4 large eggs 1 cup extra-virgin olive oil 1 cup sugar 4-5 large apples ... Place parchment round at the bottom of a greased 10-inch round cake pan. Crack four eggs into a medium ...

I love how olive oil makes a cake so moist and tender. Adding pumpkin turns it into the best fall cake! Best of all, this recipe is so easy you can find the time no matter how busy your schedule.

"The best time to bake is when you have friends coming over," says recipe ... more tender cake, allowing you to use less ...

We're making dinner and dessert as a top chef shares her specialities and makes two impressive Italian classics.

This apple cake is dense and sweet, with a little tartness from the apple sauce, while the olive oil icing makes it moist and fragrant. The cake is vegan and it can also be gluten-free – but ...

Naturally, the conversation made its way to recipe swapping, and before long, the duo turned to one of olive oil's most beloved byproducts: olive oil cake. "The best olive oil cake I ever had was ...

Olive oils are versatile and can add a bit of depth to your meals. If you are more of a baker, you can make an olive oil cake with some ... aglio e olio. One of my other favorite cooking oils ...

Spaghetti Aglio e Olio is a classic Italian dish that beautifully ... this dish highlights the vibrant flavors of garlic and olive oil, perfectly complemented by a hint of red pepper flakes ...

A simple Aglio e Olio pasta, with garlic cooked in olive oil and then pasta tossed in the garlic oil (Aglio means garlic, and Olio means oil), will do. You can create variations of it by adding ...

The cake is so intensely appley and so moist – because of the olive oil – that it needs to be offered in all its naked glory. It’s better, as both a pudding and an afternoon cake ...