Strawberry Lemon Basil Cake
Discover a refreshing twist on the classic strawberry cake with our Strawberry Lemon Basil Cake, boasting a delightful balance of sweet strawberries, tangy lemon, and aromatic basil. Perfect for spring gatherings or summer picnics, this cake is a must-try for dessert enthusiasts.
Prep time: 15 minutesCook time: 35 minutesServes: 8
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup whole milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh strawberries, diced
1 tablespoon lemon zest
1/4 cup fresh basil leaves, chopped
1 teaspoon vanilla extract
1 tablespoon lemon juice
Instructions
1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the vanilla extract, lemon juice, and lemon zest.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with dry ingredients.
7. Gently fold in the strawberries and basil until evenly distributed.
8. Pour the batter into the prepared cake pan and smooth the top.
9. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Storage
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating
To reheat, warm a slice in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5 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.
