Lemon & Basil Olive Oil Cake Recipe

Let me eat cake! I love having a sweet treat in the house, to be enjoyed after a long day’s work, and this lemon and basil olive oil cake is one of my recent favourites.

The crumb is so light and moist, it was an instant winner. I put some of that down to the quality eggs; I used Rich Yolk eggs from St. Ewe for this one. The all-natural citrus flavour from my Foodie Flavours Drops tickles all your senses, while the delicate basil flavour prevents the cake from being too sweet or too tart.

I served this after a beautifully rich, slow-cooked lamb shank. With it being so light, it was the perfect choice for dessert. Definitely one to remember for those Summer barbecues.

For a relatively simple bake, this olive oil cake recipe is a real delight – one that your family and friends will ask for on repeat!

Olive Oil Cake with St. Ewe’s Eggs and Foodie Flavours Drops

Ingredients:

Zest of 2 Lemons

280g Golden Caster Sugar

160g Extra Virgin Olive Oil

185g Plain Flour

2 St. Ewe Rich Yolk Eggs

225g Whole Milk

1 Bunch Fresh Basil

5 Drops Foodie Flavours Lemon

½ tsp Baking Powder

½ tsp Baking Soda

Pinch of Salt

Method:

1. Preheat oven to 180°. Grease and line a loaf tin with baking paper.

2. In a small saucepan, gently heat the milk until it begins to steam. At this point, reduce the heat and put the fresh basil in the milk - brew it for 5-10 minutes. Remove it from the heat and allow it to cool, with the leaves still in the pan, to room temperature.

3. Using your fingers, rub together the lemon zest and golden caster sugar. This will help release the oils from the zest.

4. In a separate bowl, mix together the sifted dry ingredients.

5. Whisk the eggs together until smooth, then combine them with the olive oil in a large mixing bowl. Once they are cohesive, stir in the sugar mixture.

6. Gradually pour in the milk, stirring as you go. Add your drops of lemon flavouring at this point – you should be able to smell it!

7. Finally, gently fold in the flour until just combined with no lumps. Pour the batter into the prepared loaf tin.

8. Bake in the oven for 45 minutes+. To test if it’s done, insert a skewer to the centre of the cake – when it comes out clean, it’s ready.

To serve, I would dust it with a little icing sugar, an extra sprinkle of lemon zest and some small, fresh basil leaves. It’s delicious with sweetened crème fraiche!