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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
Keywords: Lemon, Basil, Cake, Olive Oil Cake