Olive Oil Lemon Cake with Basil and Pomegranate
A little twist to the traditional lemon cake. Spruce up your holiday table and serve this olive oil lemon cake with basil and pomegranate.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup plain Greek yogurt
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 3 large eggs
- Grated zest from 1 lemon
- 1/3 cup finely chopped fresh basil
- 1/2 cup powdered sugar
- 2 tsp lemon juice
- 1/4 cup pomegranate arils
- 1 tbsp finely chopped pistachios
- 1/2 tsp finely chopped fresh basil
Instructions
- 1
Preheat oven to 350ºF. Apply non-stick spray to one 9-inch round cake pan or a 9-inch loaf pan and line the bottom with parchment or waxed paper.
- 2
In a medium-sized bowl whisk together flour, baking powder, baking soda and salt.
- 3
In a large bowl, mix together sugar, yogurt, olive oil, 1/4 cup lemon juice, lemon zest, and eggs until combined.
- 4
In batches, mix flour mixture into yogurt mixture and stir until combined.
- 5
Stir in 1/3 cup chopped fresh basil and then pour mixture into prepared cake pan.
- 6
Place the cake in the oven and cook for 45 minutes or until a toothpick inserted into the center comes out clean.
- 7
Place the cake on a cooling rack, and let it cool for at least 30 minutes prior to serving.
- 8
For the glaze, whisk together powdered sugar with 2 tsp lemon juice until smooth.
- 9
Drizzle glaze over the cake prior to serving.
- 10
Garnish cake with pomegranate arils, 1 tbsp finely chopped pistachios and 1/2 tsp finely chopped fresh basil.