Lemon Basil Olive Oil Cake

Serves 8 · 20 min prep · 38 min cook

Estimate for one serving

• 395 cal
• 5g protein
• 48g carbs
• 21g fat
• 2g fiber

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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
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/3 cup finely chopped fresh basil leaves
• 1 cup powdered sugar
• 2 tbsp additional lemon juice for glaze
• as needed thin lemon slices and 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 flour the sides so the cake releases cleanly.
2. 2In a large bowl whisk the olive oil and granulated sugar until the mixture looks slightly thickened and glossy. Beat in the eggs one at a time until the batter is pale and emulsified.
3. 3Whisk in the milk, lemon zest, lemon juice, and vanilla until smooth. The batter will smell brightly citrusy and herbal once the basil joins later.
4. 4In a separate bowl whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet in two additions, folding gently just until no dry streaks remain.
5. 5Fold in the finely chopped basil so green flecks are evenly distributed. The batter should be pourable and fragrant with lemon and garden basil.
6. 6Pour into the prepared pan and smooth the top. Bake for 35 to 40 minutes until the center springs back lightly, a toothpick emerges with a few moist crumbs, and the edges are golden.
7. 7Cool the cake in the pan on a wire rack for 15 minutes, then invert onto the rack, peel off the parchment, and cool completely before glazing.
8. 8Whisk the powdered sugar with enough additional lemon juice to make a thick but pourable glaze. Drizzle over the cooled cake, letting it drip naturally down the sides.
9. 9Garnish with thin lemon slices and small basil leaves pressed gently into the glaze. Slice with a sharp knife and serve at room temperature so the olive-oil crumb stays tender and moist.