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  • 5 Ratings

Yes, you can bake with olive oil! This fresh and fruity cake will win you over instantly with its lemon-infused batter and fresh fruit topping.

Source: Better Homes and Gardens


Credit: Karla Conrad

Recipe Summary test

20 mins
25 mins
15 mins
60 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Generously brush a 10-inch cast iron skillet or a 9-inch cake pan with the butter; set aside.

  • In a food processor combine the 1/2 cup granulated sugar and almonds. Cover and pulse with several on/off turns until mixture is fine. Transfer to a large bowl. Stir in flour, lemon peel, baking powder, and salt until combined. Make a well in the center of the flour mixture; set aside.

  • In a medium bowl whisk together eggs, buttermilk, olive oil, 3 tablespoons of the lemon juice, and the almond extract. Add to flour mixture all at once, stirring just until combined. Pour batter into prepared skillet, spreading evenly.

  • Bake 25 minutes (bake 30 minutes if using a cake pan) or until a wooden toothpick inserted in the center comes out clean. Cool cake in skillet on a wire rack for at least 15 minutes. Meanwhile, in a medium bowl combine fruit, the remaining 3 tablespoons lemon juice, and the 2 tablespoons granulated sugar.

  • If desired, dust cake with powdered sugar. Serve warm or at room temperature with fruit mixture.


For fresh fruit, toss together Cara Cara or blood oranges, peeled and sectioned; fresh berries; pitted cherries; sliced peeled peaches; sliced nectarines; and/or sliced plums.

Nutrition Facts

350 calories; fat 14g; cholesterol 75mg; saturated fat 3g; carbohydrates 49g; mono fat 8g; poly fat 2g; insoluble fiber 3g; sugars 22g; protein 8g; vitamin a 229IU; vitamin c 14.2mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 2.3mg; vitamin b6 0.1mg; folate 78.1mcg; vitamin b12 0.2mcg; sodium 401mg; potassium 235mg; calcium 180mg; iron 2.4mg.