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.

fruity note that pairs beautifully with the lemon. The olive oil also keeps the cake incredibly moist, ensuring it stays fresh for days (if it lasts that long!). Combined with sour cream or Greek ...

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 ...

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

Heat oven to 350°F. Grease 10-inch cake pan. In large bowl, whisk together eggs, granulated sugar, olive oil, milk, liqueur, orange juice and lemon zest. Sift together flour, baking soda ...

Like wearing a boyfriend button-down and jeans while serving a roasted chicken in the English countryside—or wherever—Meghan Markle's Lemon Olive Oil Cake transforms a few top-shelf ingredients into ...