This cake is ideal for spring and summer afternoons when enjoying tea. The delightful sweetness pairs well with a revitalizing touch and an emerald hue. Once you start eating, it’s difficult to have only one slice.
Lemon Yogurt Cake This makes for a perfect recipe to enjoy with an afternoon coffee. The flavors stand out individually, yet the inclusion of basil takes it to another dimension entirely. It introduces a fragrant touch, a hint of freshness, along with a mild spicy undertone. Any chef would find pride in achieving such well-balanced tastes.
Lemon cake with basil
Although mint frequently appears in sweet treats, basil is typically incorporated into savory meals, particularly ones influenced by Italian cooking. Nonetheless, it has such great possibilities that restricting it to just dinner seems like a waste. When mixed with a moist yogurt cake and some lemon zest, it makes for an exceptional dessert.
Read also:
Strawberry Cheesecake Delight: Easy Recipe for Summer Sweetness
Picture a light, fluffy cake infused with a strong lemon fragrance, enhanced by delicate hints of freshly picked basil which add a gentle sweet-spicy touch. The tanginess from the lemon balances out against the natural sweetness of the cake itself, while the basil introduces an intriguing herbaceous element to the overall flavor profile. Every component blends together seamlessly here. Ideal for warmer weather, this delightful creation simply requires combining all elements followed by baking in a dish. There’s nothing quite as straightforward yet delectable.
Ingredients:
- 1 and 3/4 cups of all-purpose flour,
- 2.5 teaspoons baking powder,
- half a teaspoon salt,
- 1 cup sugar,
- 2 lemons,
- 2/3 cup plain yogurt,
- 1 tablespoon lemon juice,
- 1/2 cup of olive oil or canola oil,
- 3 eggs,
- 1 teaspoon vanilla extract,
- 1/3 cup fresh basil.
Glaze for decoration
Read also:
A new take on Karpatka: Raspberry variation for dessert enthusiasts
- 1/2 cup powdered sugar,
- 2 teaspoons lemon juice,
- 1 teaspoon milk.
Instructions:
- In a bowl, mix together the flour, baking powder, and salt.
- Pour boiling water over the lemons to scald them, then zest them. Make sure to avoid the white pith, since it can be quite bitter and might alter the flavor negatively.
- Mix sugar with the lemon zest until it reaches the texture of damp sand.
- Combine the lemon sugar with yogurt and lemon juice, mixing well until incorporated.
- Slowly add the oil, followed by incorporating the eggs, vanilla extract, and finely diced basil.
- Gently mix the dry components into the wet ones until they are barely incorporated. Transfer the batter to a prepped baking dish.
- Coat an 8-inch circular cake pan or a loaf pan with butter, then sprinkle with flour, or opt for using parchment paper as an alternative.
- Pour the prepared batter into the pan and put it in an oven preheated to 180 degrees Celsius. Cook for approximately 40-50 minutes, or until a skewer inserted into the center comes out clean.
- To make the glaze, combine powdered sugar, lemon juice, and milk. After the cake has cooled down, pour the glaze over it.
Read also:
Nutritionist's spin: Apple cake offers a guilt-free treat at just 50 calories per slice
The lemon yogurt cake infused with basil is now prepared. Allow yourself to be amazed by its flavor, and rest assured you won’t lament your decision. Dig in!
Read also:
An eternal variation of a traditional treat: apple cream cake
A revitalizing departure from traditional sweets: Lemon caramel cake
Zucchini cake: A nutritious version featuring a zesty lemon touch
