Lemon Olive-Oil Cake

• 1). Preheat the oven to 350 degrees Fahrenheit, and position the oven rack so it is in the center slot.
  
  
• 2). Grease a springform pan with olive oil, and then place a piece of parchment paper in the bottom and grease the parchment with olive oil.
  
  
• 3). Grate 1 1/2 teaspoons of lemon zest, and whisk it with 1 cup cake flour. Cut the lemon in half, squeeze 1 1/2 tbsp. of lemon juice and put it aside.
  
  
• 4). Beat five egg yolks and 1/2 cup of sugar with an electric mixer for three minutes on high. Change the speed to medium, and mix 3/4 cup olive oil and the lemon juice until combined. Stir in the flour and lemon zest mixture gently with a spoon.
  
  
• 5). Beat four egg whites and 1/2 tsp. salt with electric mixer until it foams, and then add 1/4 sugar slowly until the mixture forms peaks. Fold the whites into the yolk mixture slowly.
  
  
• 6). Pour cake batter into the pan, and then sprinkle with 1 1/2 tbsp. sugar. Bake for 45 minutes, then cool for 10 minutes and remove the side of the springboard pan. Cool to room temperature, then remove from pan, as suggested by Gourmet on Epicurious.
  
  

Olive Oil Pumpkin Bread

• 1). Preheat the oven to 350 degrees Fahrenheit. Rub three 1-pound loaf pans with olive oil.
  
  
• 2). Whisk 4 eggs, and then whisk in 1 cup olive oil, 2/3 cups water, 2 cups pureed pumpkin and 3 cups sugar.
  
  
• 3). Sift 3 1/3 cup flour with 1 1/2 tsp. salt, 1 tsp. nutmeg, 1 tsp. cinnamon, 1 tsp. ground cloves and 2 tsp. baking soda.
  
  
• 4). Pour batter into pans, and then bake for 45 minutes. Cool for 10 minutes before removing the bread from the pan, as suggested by Carolyn Cope of Serious Eats.