This Italian-style bundt cake is light, fragrant, and perfect for an Easter brunch or dessert. The Olevano EVOO gives it a beautiful, fruity depth.

Ingredients:

2 cups (250g) all-purpose flour

1 tbsp baking powder

1/2 tsp salt

4 large eggs

1 cup (200g) granulated sugar

1/2 cup (120ml) Olevano Extra Virgin Olive Oil

1/2 cup (120ml) milk (or almond milk)

Zest of 2 lemons

Juice of 1 lemon

1 tsp vanilla extract

Powdered sugar, for dusting

Instructions:

Preheat your oven to 350°F (175°C). Grease a bundt pan or round cake pan with a little Olevano EVOO and lightly flour it.

In a bowl, whisk together flour, baking powder, and salt.

In a large bowl, beat the eggs and sugar until pale and fluffy (about 2–3 minutes).

Slowly drizzle in the Olevano EVOO while continuing to whisk until fully incorporated.

Stir in the milk, lemon zest, lemon juice, and vanilla extract.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Pour the batter into the prepared pan and smooth the top.

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Dust with powdered sugar before serving.