Lemon Basil Yogurt Cake
Prep time
Cook time
Total time
The impetus for this Lemon Basil Yogurt Cake was this huge basil plant that's thriving in our overheated, sun-pounded, south-facing apartment. There's really no gradual, pleasant transition to Spring in Beijing.
Recipe type: Dessert and Sweet Stuff
Cuisine: American
Serves: 8 servings
For the cake:
  • 1½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup sugar
  • finely grated zest of 2 lemons
  • ¾ cup yogurt
  • 1 tablespoon lemon juice
  • ½ cup extra virgin olive oil or vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup finely chopped basil
For the glaze:
  • ½ cup powdered sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon milk
  1. Preheat oven to 350°F. Grease and flour an 8-inch round pan or standard loaf pan. In a medium bowl, whisk together 1½ cups all-purpose flour, 2½ teaspoons baking powder, and ½ teaspoon salt.
  2. Using your fingers, mix the sugar with the lemon zest in a large bowl until the sugar has the texture of damp sand. Add the yogurt and lemon juice, and mix well. Then add the vegetable oil, eggs, vanilla, and basil. Whisk until well-blended.
  3. Carefully fold in the dry mixture until just combined. Pour into prepared pan. Bake 40 to 50 minutes (adjust time according to the type of pan you used), or until a toothpick comes out clean.
  4. Make the glaze by combining the powdered sugar, lemon juice, and milk. Stir. When the cake is cool, drizzle the glaze over the top.
Nutrition Information
Serving size: Serves 8
Recipe by The Woks of Life at https://thewoksoflife.com/lemon-basil-yogurt-cake/