If you’re craving something that bridges the gap between dessert and a sophisticated snack, look no further than this Lemon Basil Olive Oil Cake. The aromatic blend of lemon and basil, paired with the richness of olive oil, makes this cake a unique treat that will impress your friends and family.
All-purpose flour provides the structure for the cake, while granulated sugar adds sweetness. Olive oil is the star here, giving the cake its rich texture and unique flavor. Plain Greek yogurt ensures a moist crumb while adding a slight tang. Lemon zest and fresh lemon juice bring a bright, citrusy note that pairs perfectly with the fresh basil. The eggs help bind everything together, and the baking powder and baking soda are essential for the cake to rise. A pinch of salt enhances all the flavors, and vanilla extract rounds it all off with a subtle sweetness.
This cake pairs beautifully with a dollop of whipped cream or a drizzle of honey for added sweetness. For a savory twist, serve a slice alongside a cheese platter — it complements soft cheeses like brie or goat cheese wonderfully.
First, preheat your oven to 350°F (175°C). This ensures your cake will bake evenly. Grease a 9-inch round cake pan with a bit of olive oil or butter, and line the bottom with parchment paper to prevent sticking.
Next, grab a medium bowl and whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for a moment. In a large mixing bowl, beat together the sugar and olive oil until they’re well combined. The mixture should look a bit like wet sand.
Now, add the eggs one at a time to the sugar and oil mixture, making sure to mix well after each addition. This step ensures everything is properly emulsified, which is key for a smooth batter. Stir in the lemon zest, lemon juice, vanilla extract, and chopped basil. The aroma at this point is heavenly!
Start adding the flour mixture and Greek yogurt to the wet ingredients, alternating between the two. Begin with a portion of the flour, mix until just combined, then add some yogurt. Repeat until everything is mixed in, but be careful not to overmix — this can make your cake tough.
Pour the batter into your prepared cake pan and smooth out the top with a spatula. Slide it into the oven and bake for 35-40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes. This rest helps it set and makes it easier to handle. Then, transfer it to a wire rack to cool completely before serving.
Share