Lemon Olive Oil Loaf with Pluot Basil Jam

September  8, 2020
0 Ratings
Photo by Anna Ramiz
  • Prep time 30 minutes
  • Cook time 50 minutes
  • Serves 12
Author Notes

a bright lemon olive oil loaf cake topped with a tart and summery pluot basil jam

see more here: —Anna Ramiz

What You'll Need
  • for the pluot basil jam
  • 1 pound pluots (about 4), sliced
  • 4-5 basil leaves
  • 3 tablespoons sugar
  • 3 tablespoons water
  • 1/4 teaspoon kosher salt
  • for the cake and glaze
  • 1 cup olive oil
  • 2 cups all purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1 cup granulated sugar
  • 1/4 cup honey
  • 3/4 cup plain, whole milk yogurt
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 lemon, zested
  • 1/4 cup powdered sugar, sifted
  • 2 tablespoons plain, whole milk yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  1. for the pluot basil jam
  2. Place sliced pluots, sugar, water, basil and salt in a medium saucepan and stir to combine. Cook over medium heat for 15-20 minutes until pluots are soft and sauce is thickened to syrup consistency. Remove from heat and let cool completely.
  1. for the cake and glaze
  2. Preheat oven to 350° F and line a loaf pan with parchment paper. Set aside.
  3. In a medium bowl, stir together flour, salt, baking powder, and baking soda. Set aside.
  4. In a large bowl, whisk together sugar, honey and eggs until light, fluffy, paste forms, about 2 minutes.
  5. Add 3/4 cup yogurt, heavy cream, vanilla, and lemon zest and whisk to combine. Slowly stream in olive oil, whisking continually. When all of the olive oil has been added, continue whisking for one more minute.
  6. Add dry ingredients to the liquid mixture and whisk until just combined and no flour streaks remain.
  7. Pour batter into prepared cake pan and bake for 45-50 minutes, until deeply golden brown and a knife or toothpick inserted in the center comes out clean. Let cool slightly and then remove from pan.
  8. to make the glaze: Sift powdered sugar into a small bowl. Add 2 tablespoons yogurt, lemon juice, and 1 teaspoon honey and whisk until smooth. Add a splash of heavy cream if the glaze is too thick or a tablespoon of powdered sugar if it is too thin. Pour over cooled cake and serve with pluot basil jam.

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