Olive Oil Lemon Skillet Cake From 'Seriously Delish

Name: Olive Oil Lemon Skillet Cake From 'Seriously Delish'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole wheat pastry flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 large eggs; 1 cup granulated sugar; Zest of 4 lemons; 3/4 cup extra-virgin olive oil; 1/3 cup milk; 1 tablespoon extra-virgin olive oil; 2 Meyer lemons, thinly sliced; 1/4 teaspoon salt; 2 tablespoons light brown sugar; Whipped cream, for serving

Servings: persons

2 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup granulated sugar
Zest of 4 lemons
3/4 cup extra-virgin olive oil
1/3 cup milk
1 tablespoon extra-virgin olive oil
2 Meyer lemons, thinly sliced
1/4 teaspoon salt
2 tablespoons light brown sugar
Whipped cream, for serving

1
Preheat the oven to 375oF. In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
2
In a large bowl, whisk together the eggs and granulated sugar until combined. Add the lemon zest and olive oil and mix until combined. Add the dry ingredients to the wet and stir to mix. Add the milk and mix until the batter comes together.
3
Pour the batter into a 12-inch cast-iron skillet. Bake until the cake is golden and set on top, 30 to 35 minutes. When finished, remove the skillet from the oven and let the cake cool for 30 minutes.
4
For the Meyer lemons, heat a skillet over low heat and add the olive oil. Add the lemons and salt and toss to coat. Cover and cook for 10 minutes, stirring once or twice during the cooking time to ensure the lemons don't burn. Remove the lid and stir in the brown sugar. Cover and cook for 5 to 10 more minutes. Add the lemons to the top of the cake for garnish and serve with the whipped cream.

972

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups whole wheat pastry flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and more.

Yes, Olive Oil Lemon Skillet Cake From 'Seriously Delish' falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Olive Oil Lemon Skillet Cake From 'Seriously Delish'

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions