Moist Lemon Basil Olive Oil Loaf Cake

Name: Moist Lemon Basil Olive Oil Loaf Cake
Prep time: 10 min
Cook time: 42 min
Ingredients: 1 lemon zest; 1/2 cup fresh basil leaves (packed); 3/4 cup castor sugar; 1 lemon juice; 3/4 cup olive oil; 1 tsp vanilla; 2 eggs; 3/4 cup yogurt; 1 1/2 cup flour; 1 tsp baking powder; 1 tsp baking soda soda; 1/2 tsp salt; 1/2 cup almonds (finely chopped); 2 tbsp sugar; 1/2 cup icing sugar; 1/2 lemon juice & lemon zest; 2 tbsp fresh basil leaves (chopped)

Fluffy and tender lemon olive oil cake recipe filled with lemon juice and lemon zest. It has freshly chopped basil in the cake batter, topped with almonds and drizzled with a lemon icing that is zesty, sour and sweet in every bite.

It is no secret that I am a lemon cake lover. I have made my iced lemon loaf cake years ago and then the OG Lemon drizzle cake recipe which was such a winner too. So this cake is not a shock but more like a long time coming as these flavors are literally the best ever! Lemon and basil is a match made in heaven. The combination is so good! The freshness from the lemons and the herby notes from the basil with the almonds, sugar and olive oil make this cake incredibly tender and delicious.

If there is one thing I think people do not talk about enough, it is the fact that cakes with oil have a better shelf life and also have a deliciously tender crumb the next day – making for the perfect make ahead cake recipe. The beauty about this lemon cake is that you might feel you are making a salad dressing at first with the lemon zest, lemon juice, basil and olive oil but trust the process and once you make the batter you will fall in love with how fresh and summery it tastes. The lemon icing on top gives main character energy as the cake is phenomenally soft and the icing does set to create a delicate sugar crust. So let us get to it.

What is lemon cake?

Lemon cake is basically a cake batter made with fresh lemons. I like using the zest and juice in my cake batter however some recipes suggest using essence, extract, liquor and lemon pudding mix as well. In my opinion there is no wrong way to achieve the outcome you are looking for but fresh ingredients in a cake ht different. The cake most often than not is made like a pound cake style recipe with butter but I have used olive oil instead to keep it soft and tender.

Don’t have basil? Here is what you can do!

Basil and lemon are a delicious combination. You could use mint instead if you do have basil but them it will not be a lemon basil olive oil cake, it will be a lemon mint olive oil cake. Alternatively, thyme or tarragon would be delicious additions to the cake batter. Make sure to use fresh herbs.

What ingredients do you need to make this lemon basil loaf cake?

To make the cake batter we need lemons, fresh basil, castor sugar, olive oil, egg, yogurt, vanilla, flour, baking powder, baking soda, salt and almonds. To make the icing I have used icing sugar, lemon juice and lemon zest with fresh basil.

What equipment do you need to make this lemon basil loaf cake?

To make the cake batter I have used a large mixing bowl, rubber spatula and whisk. I have baked the cake in a 9 inch loaf tin lined with baking paper. The icing can be stirred in a bowl with a spoon. I like to chop the almond really fine to ensure they stay on the top of the cake – creating a crunchy nut topping once the cake is baked – so you will need a knife and chopping board for it.

How to make this lemon basil loaf cake?

Preheat the oven to 180℃ and line a 9×5 inch loaf tin with baking paper, set aside. In a large mixing bowl add the lemon zest, freshly chopped basil and caster sugar. With your finger tips rub all of it together for a couple of minutes. Add the lemon juice and whisk well, pour in the olive oil and whisk until emulsified or for 2 minutes. Add the egg and whisk again. Pour in the yogurt and whisk until smooth. Add the flour, baking powder, baking soda, salt and whisk until smooth. Pour into the prepared cake tin. Top with the finely chopped almonds, 2 tbsp sugar and bake for 40-42 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool a little while we make the icing. In a small mixing bowl add the icing sugar, lemon zest, freshly chopped basil leaves and stir together. Squeeze in the fresh lemon juice and stir until smooth. Pour over the slightly cooled cake and let it cool completely.

Serving this lemon basil loaf cake?

Once the cake is cooled – doesn’t have to be completely cool. Pour over the lemon icing and let it drip along the edges. Let the cake cool completely and in this time the icing will set and the top will form a delicate sugar crust. Slice the loaf cake with a bread knife or a sharp knife and serve as it is. You could pair it with my lemon jam or softly whipped cream. A few fresh basil leaves as garnish wouldn’t hurt. This cake would pair perfectly with the blueberry smash drink.

Storing this lemon basil loaf cake?

The best way to store this cake is by wrapping it up in cling wrap or place the slices in a zip lock bag and then in an air tight container. Store it at room temperature for 3-4 days, in the fridge for 10 days and in the freezer for up to 3 months. When ready to eat place a slice on a plate and microwave for 15-20 seconds or until just warm, if you over heat it – the icing will melt and the cake will dry out. This cake tastes better the next day so be sure to make it the night before for the best results.

Looking for more lemon flavored desserts?

Now that we have covered how to make this Lemon basil olive oil cake, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.

If you try this recipe out, don’t forget to share it with me on pinterest & instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.