Olive Oil Cake with Fresh Berries and Whipped Cream

This unique and delicious cake is made with Fresh Press Farms Bold Olive Oil, which adds a fruity and peppery flavor to the batter. The fresh berries add a burst of sweetness and freshness to the cake, while the whipped cream provides a light and creamy complement. Enjoy this cake for a special occasion or as a decadent dessert anytime!


  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 3/4 cup Fresh Press Farms Bold Olive Oil
  • 1/2 cup milk
  • 1 tbsp grated lemon zest
  • 1/2 cup mixed fresh berries (such as raspberries, blackberries, and blueberries)
  • Fresh whipped cream, for serving


    • Preheat oven to 350°F (180°C). Grease a 9-inch cake pan with Fresh Press Farms Bold Olive Oil and dust with flour.
    • In a medium bowl, whisk together the flour, baking powder, and salt.
    • In a large bowl, whisk together the eggs and granulated sugar until pale and fluffy.
    • Gradually whisk in the Fresh Press Farms Bold Olive Oil and milk until well combined.
    • Add the flour mixture to the egg mixture and whisk until just combined.
    • Stir in the grated lemon zest and fresh berries.
    • Pour the batter into the prepared cake pan and smooth the top with a spatula.
    • Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
    • Serve the cake with fresh whipped cream and additional berries for garnish.