Lemon Basil Olive Oil Loaf Cake + Lemon Basil Sugar

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Lemon Basil Olive Oil Loaf Cake + Lemon Basil Sugar

Remember when I made those soft, chewy lemon basil cookies? Well I’m back with that same refreshing, tangy flavor in loaf cake form! Bright zesty lemon and sweet, peppery basil and citrusy vibrant olive oil get combined to create an ultra-soft, moist loaf cake that you’ll want to keep slicing into over and over again. The aroma of fresh sweet basil and invigorating lemon will fill your house when you make the basil and lemon sugar! Top your loaf cake with fresh whipped cream and a generous spoon of lemon sugar and basil sugar, its a textural delight!

Didn’t I say basil sugar is versatile? Here it is again in loaf cake form! Don’t forget to make some lemon sugar as well!

Lemon Basil Olive Oil Loaf Cake + Lemon Basil Sugar

Serving: Makes about 8 slices

Adapted from: Yossy Arerfi’s Snacking Cakes

Ingredients:

Lemon Basil Sugar

  • 1 cup of white sugar (200 grams)

  • 3/4 packed cup of fresh basil leaves

  • 2 tablespoon lemon zest

Lemon Basil Olive Oil Loaf Cake

  • 1 1/2 cups of all purpose flour (190 grams)

  • 1 1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 3/4 teaspoon salt

  • 3/4 cup of basil sugar (150 grams)

  • 2 eggs

  • 3/4 cup + 1 tablespoons of good quality olive oil (180 grams)

  • 1 cup buttermilk (240 grams)

  • 2 tablespoons lemon juice (30 grams)

  • 1 teaspoon vanilla extract

  • 1 tablespoon of white sugar, for topping (13 grams)

Method:

To Make Lemon Basil Sugar

  1. In a food processor blitz white sugar, basil leaves and lemon zest until the leaves are finely ground and the mixture is bright green. Set aside.

To Make Lemon Basil Olive Loaf Cake

  1. Preheat your oven to 350 degrees. Rub a 9x5 loaf pan with a few drops of olive oil and line a parchment to create a hang. Set aside.

    • Note: Use steel binder clips to hold down parchment paper even tighter.

  2. Combine all purpose flour, baking soda, baking powder salt and whisk until incorporated. Set aside.

  3. In a clean bowl, add 3/4 cup (150 grams) of lemon basil sugar and crack two eggs. Whisk until the mixture if green and light.

    • Note: Reserve the remaining 1/4 cup of lemon basil sugar for topping/decorating.

  4. Pour in the olive oil, buttermilk, lemon juice, vanilla extract and whisk until smooth.

  5. Add the flour mixture to the wet mixture and gently fold in using a spatula. Fold until the mixture is smooth.

    • Note: Make sure to scrape the sides and bottom of the bowl to get any dry bits that haven’t been incorporated.

  6. Pour the cake batter into your lined loaf pan and give it a few gentle taps to get rid of any air bubbles.

  7. Sprinkle a tablespoon of white sugar all over the top of the loaf cake.

    • Note: Topping your loaf cake with a hit of sugar creates a crunchy caramelized top.

  8. Bake the loaf cake for about 40 - 45 minutes or just until an inserted toothpick comes out clear. Let the loaf cake cool for at least 20 minutes.

  9. Once cooled, pull the loaf cake by the parchment hang onto a cooling rack to fully cool.

  10. Slice loaf cake and serve with sweetened whipped cream and reserved lemon basil sugar. Enjoy!