Olive Oil Cake — A Moist Italian Dessert

Olive Oil
Cake

OLIVE OIL CAKE

A light and moist cake made with Olio Nuovo instead of butter.

Its delicate fruitiness adds a unique aroma and a soft, tender texture to every bite.

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • ½ cup Olio Nuovo extra virgin olive oil
  • 3 large eggs
  • ½ cup milk
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • Pinch of salt

Instructions

  1. Preheat oven to 180°C (350°F) and grease a cake pan.
  2. In a bowl, whisk eggs and sugar until light and fluffy.
  3. Slowly mix in olive oil, milk, and vanilla extract.
  4. Add flour, baking powder, lemon zest, and salt.
  5. Mix until smooth and well combined.
  6. Pour batter into the pan and bake for 35–40 minutes.
  7. Let the cake cool before slicing.

Serving Tip

Serve with:

  • A dusting of powdered sugar
  • Fresh berries
  • Whipped cream

Why It Works

Olio Nuovo gives this cake a natural richness and subtle fruitiness, creating a lighter, more aromatic dessert compared to butter-based cakes.