Filippo Berio Olive Oil Pound Cake

Filippo Berio Olive Oil Pound Cake

Filippo Berio Olive Oil 0

"This rich pound cake, moist and lightly scented with orange and vanilla, can be served on its own or with fresh fruit or toppings."

Ingredients {{adjustedServings}} servings 337 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 66.1g
  • 21%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 457 mg
  • 18%

Based on a 2,000 calorie diet

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  1. Preheat oven to 325 degrees F and oil a 9 x 5 x 3-inch loaf pan.
  2. Combine flour, salt, and baking powder.
  3. Place olive oil in a large mixing bowl. With an electric mixer, slowly mix in sugar, orange juice, and vanilla extract. Add eggs one at a time, mixing well after each addition. Then, add milk and mix for 2 minutes. Gradually mix in dry ingredients.
  4. Pour batter into loaf pan. Bake for 60-75 minutes, or until cake tester comes out clean and cake is golden on top. Let cool in pan for 10 minutes, then remove from pan and cool completely on a cooling rack.
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Reviews 4

  1. 4 Ratings


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.


This was a hit. I made it for a picnic dinner at a concert in the park. Everyone asked for the recipe. I did substitute 1 teaspoon finely chopped orange zest for the orange juice and added a third teaspoon of vanilla. I sprinkled walnut pieces around the edges and baked it in an 8" round pan. It makes a dense flavorful cake.


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!