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Italian Olive Oil Cake with Summer Berries


    • 1.5 cup good-quality extra-virgin olive oil, plus more for the pan

    • 2.5 cups sugar
    • 2 cups flour

    • 1/2 teaspoon kosher salt

    • 1/2 teaspoon baking powder

    • 1/2 teaspoon baking soda

    • 3 large eggs, at room temperature

    • 1 tablespoon freshly grated lemon zest plus 2 tablespoons fresh lemon or orange juice

    • 1.5 cups whole milk


Whisk eggs with sugar until light and fluffy. Add in milk and olive oil until well combined. Add in orange zest. In a separate bowl, combine all dry ingredients, mix together, then add to wet ingredients.

Bake in half hotel (12″ x 10″) lined with parchment paper, olive oil, and flour so the cake doesn’t sticck. Bake at 350F for 15 min, rotate, bake for another 15 min or until done. Top with your fave seasonal fruit!

Featured Property

MLS # 111794

Enjoy this dessert al-fresco with your cocktail or espresso from the intimate setting of your landscaped courtyard. Visit our website for the full recipe.

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