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[Photograph: soft cake with olive oil on shutterstock]

No one wants to bake when it's hot out. Thankfully, this lemon-almond cake from The Seasonal Baker: Easy Recipes From My Home Kitchen To Make Year-Round can be made days ahead of time; its use of oil instead of butter gives it a longer shelf life. Keep the berries cold and the cake warm, and you've got a glorious dessert. Cake sandwich, anyone?

Tips: The kind of oil you use will affect the finished product's flavor. If you don't want to taste the olive oil, use a blend of olive and canola. But a fruity extra-virgin does go well with lemon and strawberry. And if you're making this late at night when it's finally cooled down but you find yourself out of buttermilk, simply stir a tablespoon of vinegar into a cup of milk.

Tweaks: The amount of lemon juice suggested might leave some wanting; add another half-tablespoon if more of a zesty flavor is what you're after. And if you're on the other side of the fence, reduce the amount.

Get the Recipe

Lemon-Almond Cake with Macerated Strawberries »


As always with our Bake the Book feature, we have five (5) copies of 'The Seasonal Baker' to give away.

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