Skillet Lemon Olive Oil Cake

Skillet Lemon Olive Oil Cake

Light and simple is the name of the game when it comes to spring desserts that shine. This gluten-free Skillet Lemon Olive Oil Cake Recipe is the perfect sweet treat for all the celebrations this spring season may hold.

4.78 from 9 votes
Skillet Lemon Olive Oil Cake
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Skillet Lemon Olive Oil Cake

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 576kcal


Skillet Lemon Olive Oil Cake

  • Coconut oil or butter - for greasing the pan
  • 2 cups gluten-free all-purpose flour
  • ½ cup blanched almond flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher or fine sea salt
  • 2 large eggs - lightly beaten
  • cup extra-virgin olive oil
  • ½ cup plus 2 tablespoons milk or non-dairy milk
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • ½ cup sliced almonds
  • 1 tablespoon raw sugar
  • Basil Whipped Cream - optional (for serving)

Basil Whipped Cream

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


Skillet Lemon Olive Oil Cake

  • Preheat the oven to 350ºF. Grease a 10-inch cast iron skillet with coconut oil or butter.
  • In a large bowl, whisk together the flour, almond flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the eggs, olive oil, milk, lemon juice, and vanilla. Pour the wet ingredients into the dry and stir to combine thoroughly. Transfer to the greased pan. Sprinkle with almonds and raw sugar.
  • Bake for 35-40 minutes or until a skewer inserted into the center of the cake comes out clean. Cool completely before serving. Serve with Basil Whipped Cream, if desired.

Basil Whipped Cream

  • Whip the cream on high speed with the whisk attachment of an electric mixer until it starts to stiffen. Add the sugar and continue to beat on high just until stiff peaks form. Fold in the basil very gently. Serve immediately.


Nutrition Facts
Skillet Lemon Olive Oil Cake
Amount Per Serving
Calories 576 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 10g50%
Cholesterol 83mg28%
Sodium 87mg4%
Potassium 105mg3%
Carbohydrates 54g18%
Fiber 4g16%
Sugar 30g33%
Protein 8g16%
Vitamin A 550IU11%
Vitamin C 1.7mg2%
Calcium 125mg13%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Skillet Lemon Olive Oil Cake

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Basil Cake Hallie Klecker Lemon Skillet Whipped Cream
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  1. Wendy
    August 17, 2020

    Made it last night to take to dinner with friends. The Basil whipped topping is a must! This was refreshing and delicious!

    1. Gluten Free & More
      August 19, 2020

      Right?! Who would have thought adding basil to whipped cream would be so delicious! It really makes this dish.

  2. sue
    August 19, 2020

    why use an iron skillet? could we use glass or porcelain instead? never have baked in an iron skillet before?

    1. Gluten Free & More
      August 20, 2020

      Hi Sue,
      A cast iron skillet cooks a bit differently than other pans. It is a slower heat but a longer lasting, even heat that lends itself well to baked goods. Oftentimes you’ll see a recipe using a cast iron skillet have you place the skillet in the oven as the oven preheats, that way it’s hot when you pour in the batter. This isn’t the case with this particular recipe, so you should be able to use any other baking dish of similar size. You might need to bake it longer, just check the cake at the 35 min. mark and then decide if it needs extra time or not.

  3. Deenie
    October 29, 2020

    Really good! I added rosemary and it was so light. Not overly sweet, either, which I appreciate.

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