Fresh-Pressed Olive Oil Club

Skillet Lemon Olive Oil Cake

Skillet Lemon Olive Oil Cake

Ken Gordon, a longtime veteran of our Member Services Team and a talented pastry chef, shared this recipe for a tasty skillet cake that is gluten-free, soy-free, and optionally dairy-free.


For the cake:

  • Olive oil or butter for greasing the pan
  • 2 cups gluten-free all-purpose flour
  • 1/2 cup blanched almond flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher or fine sea salt
  • 2 large eggs, lightly beaten
  • 2/3 cup extra virgin olive oil
  • 1/2 cup plus 2 tablespoons milk or non-dairy milk
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sliced almonds
  • 1 tablespoon raw sugar
  • Basil whipped cream (optional), for serving

For the whipped cream:

  • 1 cup heavy whipping cream, chilled
  • 1 tablespoon granulated sugar
  • 2 tablespoons finely chopped basil


Step 1

Preheat the oven to 350°F. Grease a 10-inch cast iron skillet with olive oil or butter.

Step 2

In a large bowl, whisk together the flour, almond flour, sugar, baking powder, baking soda, and salt.

Step 3

In a separate bowl, whisk together the eggs, olive oil, milk, lemon zest, lemon juice, and vanilla.

Step 4

Pour the wet ingredients into the dry ingredients and stir until combined thoroughly. Transfer to the greased skillet.

Step 5

Sprinkle the batter with the almonds and raw sugar.

Step 6

Bake for 30 to 35 minutes, or until a skewer inserted into the center of the cake comes out clean.

Step 7

Make the whipped cream: Whip the cream at high speed with the whisk attachment of an electric mixer until the cream thickens.

Step 8

Add the sugar and continue to beat on high just until stiff peaks form. Gently fold in the basil. Serve immediately.

Recipe from Simply Gluten Free Magazine, March/April 2020