"This rich pound cake, moist and lightly scented with orange and vanilla, can be served on its own or with fresh fruit or toppings." — Filippo Berio Olive Oil
Watch video tips and tricks
2 1/4 cups
1 1/4 teaspoons
Filippo Berio® Extra Light Olive Oil, plus some for oiling pan
1 1/2 cups
Followed the directions as stated. It took approximately 20 minutes longer to bake than indicated. Possibly needs baked at 350 instead of 325. Additionally, the olive oil made the cake taste just a little off. Just wasn't my, or my family's, cup of tea. Sorry.
I thought this was great! I made it today, but instead of juice I used Rum. Wow this is really great! Timing was perfect, directions were also perfect. I took a tiny bite, but now it is time to Dig In!
* Percent Daily Values are based on a 2,000 calorie diet.
Filippo Berio Olive Oil Pound Cake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 48
A new recipe revealed each day until Christmas. Check it out!
Get time-saving recipes to save your busy life.
Get the season’s best recipes for holiday feasting.
Turn cocoa and cola into a 5-star chocolate cake.
Watch how to make this decadent-tasting but actually fat-free cake.
In a topsy-turvy world, this may be the perfect dessert.