Basil Lemon Cake

This Basil Lemon Cake is amazing with its intense and bold flavors and soft, melt-in-your-mouth texture. The basil and lemon work so well together!
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Servings: 10 slices

Ingredients

Basil lemon sponge

  • 200 g white granulated sugar
  • 5 g lemon zest
  • 190 g full fat Greek yogurt
  • 15 g lemon juice
  • 90 g olive oil
  • 100 g eggs
  • 210 g all-purpose flour
  • 8 g baking powder
  • 2 g salt
  • 3 g basil leaves finely chopped

Triple sec chantilly

  • 60 g mascarpone cheese
  • 150 g heavy cream
  • 45 g icing sugar
  • 10 g triple sec liqueur
  • Extras
  • Fresh berry fruits

Instructions

Basil lemon sponge

  • Mix the sugar with the lemon zest to develop the aroma better. The essential oils are released easier when you rub the zest and the granulated sugar together.
  • Add the Greek yogurt and mix well, then stir in the lemon juice as well.
  • Add the olive oil and give it a good mix.
  • Next stir in the eggs, gradually, mixing well.
  • Sift the flour with the baking powder and salt and mix it into the batter.
  • Fold in the chopped basil.
  • Transfer the batter in a 18cm cake ring or pan greased with a thin layer of oil.
  • Bake in the preheated oven at 160C for 40-45 minutes or until golden brown and the cake passes the toothpick test.
  • Allow to cool down completely then level it if needed.

Triple sec chantilly

  • Combine the heavy cream, mascarpone and icing sugar in a bowl and whip until stiff peaks form.
  • Add the triple sec to flavor the chantilly.
  • Spoon the chantilly over the cake, making sure it’s leveled and looks like a little cloud.
  • Decorate the cake with fresh berries and keep in the fridge for 1-2 hours before serving.
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