Lemon Basil Olive Oil Cake
A unique twist on the traditional lemon cake, this Lemon Basil Olive Oil Cake is infused with fresh basil and a hint of olive oil, creating a moist, flavorful dessert perfect for any occasion. Ideal for those looking to try a modern take on classic cakes, this recipe balances citrusy lemon with aromatic basil for a delightful experience.
Prep time: 15 minutesCook time: 40 minutesServes: 8
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup olive oil
1/2 cup plain Greek yogurt
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
3 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup fresh basil, chopped
1 teaspoon vanilla extract
Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the sugar and olive oil together until well combined. Add the eggs one at a time, mixing well after each addition.
4. Stir in the lemon zest, lemon juice, vanilla extract, and chopped basil.
5. Alternately add the flour mixture and Greek yogurt to the wet ingredients, starting and ending with the flour mixture. Mix until just combined.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Storage
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Reheating
To reheat, warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
