For a professional looking cake, use a cake lifter

Plus: The best olive oils.

View in browser | Manage preferences

COOK THIS NOW

Olive Oil Cake

To make Claire Saffitz’s easy, one-bowl olive oil cake, beat eggs, lemon zest, and sugar until pale and thickened, then gradually stream in extra-virgin olive oil before adding your dry ingredients. Thanks to a generous amount of olive oil, this dairy-free cake is rich in flavor and stays moist.

What We're Talking About

Our Favorite Layer Cake Recipes for Every Celebration

These showstopping desserts—including carrot cake and chocolate cake—are perfect for your next celebration. Read More ►

INTRODUCING WELL EQUIPPED

Gear Reviews, Taste Tests, and the Best Deals Online

Straight to your inbox.

The Best Olive Oils at Every Price Point

We tasted more than 100 extra-virgin olive oils from around the world. Here are the winners. Read More ►

Why a Cake Lifter Makes Baking Just a Little Bit Less Stressful

For us who merely dabble in pastry—and still want results that look like they came from a pair of those professional hands—a cake lifter is a game changer. Read More ►

Spring Baking

Easter Egg Cake With Strawberry Frosting

View Recipe ►

Sour Cream and Scallion Drop Biscuits

View Recipe ►

Breakfast Pizza With Sausage, Eggs, and Spinach

View Recipe ►

Herb-Infused Lemon-Strawberry Loaf

View Recipe ►

Lemon Curd Tart With Olive Oil

View Recipe ►

Moldovan Breads With Cheese and Sorrel

View Recipe ►

This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book.
View our Privacy Policy | Unsubscribe

Copyright © Condé Nast 2022.

One World Trade Center, New York, NY 10007. All rights reserved.