The name gives it away, but it’s true: Mina Stone’s olive oil cake is super fragrant with lemon, extremely moist thanks to extra-virgin olive oil, and the interior is as yellow as the sun. This recipe comes (fittingly) from her new cookbook, Lemon, Love & Olive Oil, which revisits dishes throughout Stone’s life, especially ones she learned from her Greek grandmother. “The most important thing I’ve learned from the women in my family is to cook with love, abandon, and an absence of fear,” writes Stone. Traditionally, Greek olive oil cake uses orange juice and zest, but on a day she ran out of oranges, Stone substituted in lemons and the rest is history. Or, er, this recipe.