cake texture

I poured olive oil into my lemon cake instead of butter just for the flavour: three days later, I understood what was still happening to the crumb

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I poured olive oil into my lemon cake instead of butter just for the flavour: three days later, I understood what was stil...

A simple ingredient swap revealed an unexpected truth: olive oil cakes don’t just stay tender longer—they actually taste better after three days on the counter. The science involves starch retrogradation, fat chemistry, and flavor compounds that need time to develop.