Today I am guest posting over at my friend Sophia’s site: NY Foodgasm. Go check out my Lemon Basil Olive Oil Cake…yes the one I have been talking about for…well let’s not mention how long I have been wanting to share this with yall. Can I blame it on having a baby, moving 8 hours away and getting ready for another baby? Sure why not!
So hop on over & hang out with Sophia today and show her some love!
Menu of the Week
Meatloaf with Mac & Cheese and Green Beans
Quail with Tarragon Cream Sauce and Roasted Beets
Slow Cooker BBQ Ribs with Salad and Buttermilk Ranch Dressing
Ingredients
- 3 cups all purpose flour
- 2 1/4 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1/4 cup lemon juice
- 1/2 cup whole milk
- 1 cup olive oil
- 3 eggs
- 1 teaspoon vanilla
- 3 tablespoons finely chopped basil
- Powdered sugar for dusting
Instructions
- Preheat oven to 350º
- Grease a Bundt pan with shortening then dust with flour.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- In a different bowl, combine lemon zest, lemon juice, milk, olive oil, eggs, vanilla, and salt.
- Pour dry ingredients into wet ingredients bowl. Add in the basil. Fold all the ingredients together to fully incorporate but be careful not to overmix.
- Pour batter into prepared pan. Bake for 40-45 minutes or until toothpick comes out clean.
- Let cake cool before inverting onto a plate.
- Dust with powdered sugar.
Notes
- If your cake seems to stick to the Bundt pan use a rubber spatula to help loosen the edges.
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