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 ...

This simple lemon loaf cake is exceptionally moist, tender, and flavorful thanks to olive oil, lemon oil, and a generous ...

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.

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 ...

The cake is so intensely appley and so moist – because of the olive oil – that it needs to be ... and toss through the juice and zest of 1 lemon. Leave to one side. Once they have cooled ...

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 ...

The refreshed beverage program features citrus-forward cocktails and an extensive wine list that staff will happily help pair with your meal.

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 ...