While you can pick up a slice or a whole cake from a bakery, there's nothing like a home-baked version. Daily Meal recipe ...

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 ...

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 ...

Try Meyer lemon or lime in place of the orange ... and the Marsala. Soak the olive oil cake. Run a small offset spatula around the edges of the pan and gently tug the cake out and onto a platter ...

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.

If you’ve gone olive your life without ever trying an olive oil cake, you’re seriously missing out. Olive oil cakes are round ...

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 ...