Tag Archives: olive oil

Italian Lemon Olive Oil Cake

This Italian Lemon olive oil cake makes a perfect end to a family meal. Using our Cassata Sonoma lemon olive oil will enhance the flavor.

Italian Lemon Olive Oil Cake

Prep Time 15 mins

Cook Time 24 mins

Total Time 39 mins

A light and fluffy lemon cake made with olive oil and topped with lemon vanilla cream cheese frosting.

Course: Dessert

Cuisine: Italian

Servings: 16

Thanks to—AuthorMelissa Stadler, Modern Honey


Italian Lemon Olive Oil Cake:

1 cup Cassata Sonoma Extra Virgin Lemon Olive Oil or natural Olive Oil

3 Eggs

1 1/3 cup Whole Milk

1 Tablespoon Fresh Lemon Juice

2 Tablespoons Fresh Lemon Zest

2 Cups Sugar

2 Cups Flour

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1 teaspoon Salt


1 cup Lemon Curd

Lemon Vanilla Cream Cheese Frosting:

1/2 cup Butter softened

1 – 8 ounce package Cream Cheese softened

4 cups Powdered Sugar may need 1/4 cup more depending on consistency

1 Tablespoon Fresh Lemon Juice

1/2 teaspoon Lemon Zest plus more for garnish

1 teaspoon Pure Vanilla or Vanilla Beans optional


Lemon Zest




Preheat oven to 325 degrees.

In a large mixing bowl, add oil, eggs, whole milk, lemon juice, and lemon zest. Cream for 2 minutes. In large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold. Spray two 9-inch or three 8-inch cake pans with nonstick cooking spray. Place batter into baking pans. If using three 8-inch pans, bake for 20-26 minutes or until toothpick comes out clean. If using two 9-inch pans, bake for 30-36 minutes. Cool.

To make frosting:

In a large bowl, cream together butter and cream cheese for 4-5 minutes until light and fluffy, scraping sides of bowl often. Add powdered sugar, lemon juice, vanilla and lemon zest and cream together. Chill.

To assemble cake:

Remove cakes from pan. Spread frosting on top of one cooled cake layer. Place other cooled cake layer on top and spread frosting all over. Garnish with lemon zest and fresh blackberries.

Optional: Spread lemon curd on first cake layer and then top with frosting.

Let chill for 20-30 minutes to let the frosting set up.

Basic Olive Oil Marinade

This basic marinade uses our Cassata Sonoma olive oils. You can use our flavored oils and add herbs to change the taste or customize it for meat, fish or vegetable dishes.

  • 2/3 cup extra virgin olive oil (EVOO)
  • 3 tablespoons vinegar or lemon juice
  • 1 clove garlic, peeled and finely minced
  • Fresh ground pepper to taste.

Using Infused Olive Oil will significantly enhance flavor. Be creative. For more information, read our cooking techniques section.

Italian Caponata

My Sicilian Grandmother always had the ability to whip up an antipasto plate whenever guests came to visit. Caponata was one of my favorites. It’s a sweet/sour eggplant salad that’s sure to please as a spread on bruschetta, crackers or mini sandwiches. This is one of the best ways to enjoy eggplant.

This is a great appetizer to serve to company and features fresh ingredients.

  • 1 medium sized eggplant (approx. 1 1/2 lbs )
  • 3 teaspoons salt
  • 4 tablespoons Cassata Sonoma extra virgin olive oil
  • 1 large onion (sweet), chopped
  • 2 ribs celery, chopped
  • 2 medium tomatoes, peeled and chopped
  • 3 teaspoons capers
  • 3 tablespoons white wine vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon parsley, chopped
  • 1 small can tomato paste
  • salt and pepper to taste
  • 2 tablespoons olive oil ( Rosemary Basil Infused preferred), set aside

Peel eggplant and cut 3/4-inch cubes. place cubes in a colander and add 3 teaspoons salt and mix thoroughly. Put paper towel on top of eggplant and add a few pounds of weight on top for an hour or two to drain in sink. Rinse and pat dry with paper towels. Heat 4 tablespoons of olive oil in a skillet and add onions and celery. Sauté until onions become soft (take care not to burn). Add tomatoes to skillet and simmer with cover for 15 minutes with occasional stirring occasionally. Uncover pan add eggplant and the remaining ingredients, except for the remaining olive oil. Simmer uncovered for 10 minutes and cool to room temperature. When cool, stir in the remaining 2 tablespoons olive oil ( Rosemary Basil Infused) and serve. Keep in refrigerator in covered container for a quick treat to serve when company stops by.