When regular olive oil cake is not enough, you need this Lemon Basil Cake in your life. It pushes your palate by combining savory ingredients into a dessert. If you’re looking for a showstopper for your next dinner party, look no further!
Personal story time:
I was conducting a client dinner a few weeks ago and the birthday girls love Italian food. Moreover, they were both well traveled, eating at the best restaurants in Europe, and knowing firsthand the food in Italy. So I wanted to do something special for them.
I made this simple olive oil cake (the secret is in good olive oil) which highlights the floral aroma into the cake. And then topped it with ingredients you would find in traditional Italian cuisine, but used in a novel way.
They loved it.
It was a new flavor combination that worked! And it caught them by surprise- that was the best part.
Why Basil, Lemon, Olive Oil, and Balsamic Reduction on a cake
Olive oil cake in itself is very floral, and delicate. The problem is that by itself, it becomes too one note, boring. However, in savory cooking, Olive oil, lemons, basil, and balsamic reduction are not strangers. They work well together.
The lemons bring acidity, and tartness to the dish. Basil brings its definitive herbaceous flavor, and the balsamic reduction adds another layer of complexity.
A note on Balsamic: dont be weirded out by using balsamic in a dessert. In Modena, Italy where the majority of balsamic vinegar is produced, they age it. Some vintages, over time, develop a natural sweetness and the Italians drink it as a liqueur.
Everything comes together in it’s components: Lemons are in the olive oil cake and, for added texture, candied as well. The balsamic reduction is drizzled, like honey over the cake in individual portions, just a touch because it’s really powerful. And finally, the whipped cream is enriched with mascarpone, sugar, and basil. It balances the acidity of the balsamic and the lemons.
How to make the components
Candied Lemons
Super simple! Slice them thin, I use a mandoline (affiliate link) for even cuts and cook them in a 50/50 mixture of sugar and water or white wine. On high for 10 minutes until the white of the lemon becomes shiny.
Balsamic Reduction
Equal parts balsamic vinegar and sugar. Cook for 8 minutes on high until the mixture reduction coats the back of a spoon. It will thicken as it cools.
Mascarpone Basil whipped Cream
In a mixer (affiliate link)Â with the whisk attachment (or you could use a bowl and a whisk), add the mascarpone, confectioner sugar basil, heavy cream and beat until soft peaks. Then its a matter of putting dollops on the cake wherever you please.
Variations
The combinations are almost endless! But I really like these variations on this cake:
Blueberry, Lemon and basil
Blackberry and Myer Lemon Cake
If you’ve tried this Lemon Basil Cake recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how it was in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Lemon Basil Cake
- Prep Time: 15
- Cook Time: 45 min
- Total Time: 1 hr
- Yield: 12 portions 1x
Print Recipe
Pin RecipeDescription
This Lemon Basil Cake recipe will impress your guests and take your taste buds for a trip! Using Mascarpone, Basil, lemons, and balsamic vinaigrette, it dresses up the traditional olive oil cake and turns it into something stunning.
Ingredients
For The Olive Oil Cake
- 2 ½ cups cake flourÂ
- 3 eggs
- 1 Cup Olive Oil
- 2 cups sugar
- 2 tbsp lemon zest
- juice of 2 lemons
- pinch of salt
- 1 1/4 cup of milk
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
For the Balsamic Reduction
- 1 cup balsamic vinegar
- 1 cup sugar
For the Mascarpone Basil Whipped Cream
- 1 cup heavy cream
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 2 tbsp sliced basil
For the Candied Lemon Garnish
- sliced lemons (as desired)
- 2 cups white wine (or water)
- 2 cups sugar
Instructions
For The Olive Oil Cake
In a bowl, combine: milk, eggs, olive oil, and lemon juice. In another bowl, combine the dry ingredients. Mix the dry ingredients into the bowl with wet ingredients and pour into cake pans lined with parchment paper.
Bake at 325 for 45 minutes or until a toothpick comes out clear.
For the Balsamic Reduction
Combine balsamic vinegar and sugar in a pot, bring to a boil and simmer for 8 minutes. Let cool. The reduction should coat the back of a spoon and have the consistency of honey at room temperature.
For the Mascarpone Basil Whipped Cream
In a mixer with a whisk attachment, combine mascarpone and powdered sugar. When that is well incorporated and the mascarpone is loose, add heavy cream and basil. Whip to soft peaks and chill until ready.
For the Candied Lemon Garnish
In a sauce pot, add sugar and white wine and bring to a boil. Place the lemon slices and cook for 10 minutes or until the white part of the lemon becomes translucent. Chill until ready.
Notes
Instead of cake flour, you can use 2 cups of All Purpose Flour
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Keywords: Lemon, Basil, Cake, Olive Oil Cake
A little about me
I’m a chef and a former psychologist. I spent years studying how we experience food to make the best eating experiences possible- and I show you how to eat well on this site. I host secret popups in Miami, FL teaching people how to approach good food that’s never been done before.
Did you make a recipe? Tag @CasaLagoTastingRoom on Instagram! I wanna see it!
What size pans do you use for the 1x recipe?
You can use a 9 inch pan