So I made the Oily Cake (it’s an orange olive oil cake) from Lisa Yockelson’s “Baking Style” and once again I didn’t follow directions thoroughly. The recipe calls for Orange Extract and I subbed Orange Oil without altering the quantity at all. The cake is good but it is WAY to orange-y. There is quite a tartness to it. In hindsight, it is obvious that I should have used less orange oil as oils are stronger than extracts but I was rushing and not really paying attention. Does anyone know exactly how to substitute an oil for an extract so I can take a note of this….? Is there any particular reason to use an extract instead of an oil and vice versa?