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.
Course: Dessert and Sweet Stuff
For the cake:
1 1/2cupsall-purpose flour
2 ½teaspoonsbaking powder
finely grated zest of 2 lemons
1/2cupextra virgin olive oil(or vegetable oil)
For the glaze:
Preheat oven to 350°F. Grease and flour an 8-inch round pan or standard loaf pan. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
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.
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.
Make the glaze by combining the powdered sugar, lemon juice, and milk. Stir. When the cake is cool, drizzle the glaze over the top.