I had big plans to make a lemon yogurt cake (inspired by the wonderful Molly Wizenberg's Orangette blog) for a small dinner party. I started my day at the Farmers' Market and there bought bought the most gorgeously fresh, huge bunch of basil and racked my brain for all the dishes in which to use it. Thus, I thought adding it to the cake may be a little different. I cut some of the sugar, skipped the frosting, added basil and substituted olive oil. Voila - it was a hit! —austinfoodscout
unbleached all-purpose flour
finely ground blanched almonds
1-2 T fresh basil, thinly sliced
freshly grated zest of 1 lemon
plain, whole milk yogurt - stirred
scant 1 C sugar
olive oil (may use 1/4 C regular and 1/4 C basil olive oil if available)
powdered sugar, stirred
freshly squeezed lemon juice
In This Recipe
Preheat oven to 350°
Grease a 9-inch round cake pan with butter.
In a medium bowl, whisk together the flour, almonds, baking powder, and salt. Add lemon zest and basil and whisk to mix thoroughly.
In a large bowl, combine the yogurt, sugar and eggs, stirring to mix well.
Add the flour mixture and stir just to combine.
Add the oil and stir well. Pour into the prepared pan.
Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
Cool the cake in the pan on a wire rack for 15 minutes.
In a small bowl, whisk together the powdered sugar and lemon juice.
Remove the cake (after the 15 minutes) and place on a cake rack. Using a toothpick or cake tester, poke several tiny holes in the top of the cake. Using a pastry brush, slowly brush all syrup over the cake.
Allow to cool completely. Serve with one basil leaf a top each slice and a dollop of creme fraiche.