I ran out of light tasting olive oil which I usually use in my lemon/olive cake. I've tried making this cake with EVOO, but the taste is a bit overwhelming. Will the flavor change much if I substitute sunflower oil (which I have plenty of in my cabinet)? I'm guessing it won't, but thought I'd ask before I set out to make the cake. I can put off baking until I get to the market to get the light tasting olive oil, if you think that's best. Thanks for your help!