Lemon Basil Olive Oil Cake

Serves 8 · 20 min prep · 42 min cook

Ingredients

• 3/4 cup extra-virgin olive oil
• 1 cup granulated sugar
• 3 large eggs
• 3/4 cup whole milk
• 2 tbsp fresh lemon zest
• 3 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/3 cup packed fresh basil leaves
• 1 cup powdered sugar
• 1/2 cup cherry tomatoes
• 2 tbsp extra basil leaves for garnish

Instructions

1. 1Preheat the oven to 350°F. Grease a 9-inch round cake pan, line the bottom with parchment, and lightly oil the parchment.
2. 2In a large bowl whisk the olive oil and granulated sugar until glossy. Whisk in the eggs one at a time until the mixture lightens slightly.
3. 3Stir in the milk, lemon zest, lemon juice, and vanilla until smooth. Finely chop most of the basil and fold it into the wet mixture so flecks are evenly distributed.
4. 4In a separate bowl whisk flour, baking powder, and salt. Add the dry ingredients to the wet in two additions, folding gently just until no dry streaks remain; the batter will be loose and fragrant.
5. 5Pour into the prepared pan and smooth the top. Bake 38–45 minutes until the center springs back, a toothpick emerges with a few moist crumbs, and the edges are deep golden.
6. 6Cool in the pan 15 minutes, then invert onto a rack, peel off parchment, and cool completely.
7. 7Whisk powdered sugar with enough lemon juice to make a thick but pourable glaze. Drizzle over the cooled cake, letting it drip down the sides.
8. 8Halve the cherry tomatoes and toss lightly with sugar if desired. Arrange a few tomato halves and remaining basil leaves artfully on top of the glaze just before serving so the cake stays bakery-fresh and garden-bright.
9. 9Slice with a serrated knife and serve at room temperature; the olive oil crumb stays moist for days.