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.

It does not need to be refrigerated and is actually better the day after it's baked—so it’s a perfect cake to prepare ahead ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Cake for breakfast? In Italy that’s a si, per favore! And while any cake will do, the ...

She mentions the olive oil cake at L'Artusi, an Italian restaurant in New York, being a favorite—so much so that she'll even have it shipped to California on Goldbelly. Order the L'Artusi Olive ...

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 ...