20120813-olive-oil-cake.jpg

[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 ยป


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

Comments can take up to a minute to appear - please be patient!

Previewing your comment: