Garden-to-Table: Lemon Basil Yogurt Cake
Original Recipe by | ohmyveggies.com
Check out this incredibly moist, light, yogurt oil cake that will knock your socks off. It’s tangy, refreshing, and oh-so-sweet. This show-stopping cake is perfect for dessert, afternoon tea, or brunch.
1-1/2 Cups all-purpose Flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
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)
Finely grated zest of 2 lemons
For the glaze:
1/2 cup powdered sugar
1 teaspoon milk
2 teaspoons lemon juice
Step 1: Preheat oven to 350°F. Grease and flour an 8-inch round pan or standard loaf pan. In a medium bowl, whisk together flour, baking powder, and salt.
Step 2: 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 oil, eggs, vanilla, and basil. Whisk until well blended.
Step 3: 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.
Step 4: Make the glaze by combining the powdered sugar, lemon juice, and milk. Stir. When the cake is cool, drizzle the glaze over the top.