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.