Lemon Basil Yogurt Cake

5 from 24 votes

The impetus for this Lemon Basil Yogurt Cake was this huge basil plant that's thriving in our overheated, sun-pounded, south-facing apartment. There's really no gradual, pleasant transition to Spring in Beijing.

Prep Time10

Cook Time50

Total Time1

Course: Dessert and Sweet Stuff

Cuisine: American

Servings: servings

Calories: 365kcal

Author: Sarah

Ingredients

For the cake:

1 1/2 cups all-purpose flour
2 ½ teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
finely grated zest of 2 lemons
3/4 cup yogurt
1 tablespoon lemon juice
1/2 cup extra virgin olive oil (or vegetable oil)
2 large eggs
1 teaspoon vanilla extract
1/3 cup basil (finely chopped)

For the glaze:

½ cup powdered sugar
2 teaspoons lemon juice
1 teaspoon milk

US Customary - Metric

Instructions

Preheat oven to 350°F. Grease and flour an 8-inch round pan or standard loaf pan. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
Using your fingers, mix the sugar with the lemon zest in a large bowl until the sugar has the texture of damp sand. Add the yogurt and lemon juice, and mix well. Then add the vegetable oil, eggs, vanilla, and basil. Whisk until well-blended.
Carefully fold in the dry mixture until just combined. Pour into prepared pan. Bake 40 to 50 minutes (adjust time according to the type of pan you used), or until a toothpick comes out clean.
Make the glaze by combining the powdered sugar, lemon juice, and milk. Stir. When the cake is cool, drizzle the glaze over the top.

Nutrition

Lemon Basil Yogurt Cake by The Woks of Life. 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