I adapted this recipe from Maialino's Olive Oil Cake, making a few changes here and there. I changed the orange juice and zest with lemon juice and zest, and added less sugar than the original recipe. I also used 1% milk instead of whole (that's all I had on hand!). Finally, I used rum in the place of Grand Marnier.
The end result was delicious! It was very moist (my preferred texture of cake) thanks to the large amount of olive oil which also gave it slight bitterness. The lemon also gave a bright note which complemented the olive oil perfectly. The reduced amount of sugar ended up being perfect for my taste buds : it was still sweet but not overly sweet!