Lemon Basil Cake

Lemon Basil Cake

Fresh Basil is the secret ingredient that makes this cake very special. Topped with fresh pomegranate and chopped pistachios, it makes a very festive treat. Recipe by Laura Bashar of Family Spice



  1. Preheat oven to 350ºF. Apply non-stick spray to one 9-inch round cake pan or a 9-inch loaf pan and line the bottom with parchment or waxed paper.
  2. In a medium-sized bowl whisk together:
    • 1 1/2 cup all-purpose flour
    • 1 1/2 tsp baking powder
    • 1/4 tsp baking soda
    • 1/8 tsp salt
  3. In a large bowl, mix together until combined:
    • 3/4 cup granulated sugar
    • 1/2 cup yogurt, plain Greek
    • 1/2 cup extra virgin olive oil
    • 1/4 cup lemon juice
    • 3 eggs, large
    • 1 lemon , zest grated
    • 1/3 cup fresh basil, fresh , finely chopped
  4. In batches, mix flour mixture into yogurt mixture and stir until combined.
  5. Pour mixture into prepared cake pan.
  6. Place the cake in the oven and cook for 45 minutes or until a toothpick inserted into the center comes out clean.
  7. Place the cake on a cooling rack, and let it cool for 20 minutes prior to serving.
  8. For the glaze, whisk together until smooth:
    • 1/2 cup powdered sugar
    • 2 tsp lemon juice
  9. Drizzle glaze over the cake prior to serving.
  10. Garnish cake with:
    • 1/4 cup pomegranate arils
    • 1 TBS finely chopped pistachios
    • 1/2 tsp finely chopped basil, fresh

Prep Time: 15 min
Cook Time: 45 min
Inactive Time: 20 min cooling time
Difficulty: Intermediate
Servings: 8
Serving Size: 1 slice from a 9-inch loaf

Serving Suggestions: Perfect for your afternoon tea or served with fresh seasonal fruit.