Lemon and Basil Drizzle Cake

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Lemon and Basil Drizzle Cake

Ingredients

For the cake

210g plain flour

2 ½ tsp baking powder

1/2 tsp salt

140g sugar

Grated zest of 2 lemons

100g natural yogurt

1 tbsp lemon juice

120ml olive oil

2 large eggs

1 tsp vanilla extract

A handful of basil, finely chopped

For the glaze

100g icing sugar

2 tsp lemon juice

1 tsp milk

Method

In a large mixing bowl, combine the flour, baking powder and salt.

In a medium mixing bowl combine the sugar and the lemon zest (leave some for garnish at the end) and mix well. Add the yogurt and lemon juice and give it a good stir, add the vegetable oil, eggs, vanilla, and basil and whisk well

Carefully fold in the dry mixture until just combined.

Pour into greased baking pan and bake until your cake tester comes out clean (around 45 minutes for an 20cm round pan). 

For the glaze combine the icing sugar, lemon juice, and milk, pour over the top of the cake and sprinkle with the remaining lemon zest

Products Used

Colourworks Large Green Melamine Two Tone Mixing Bowl 

KitchenCraft Deluxe Stainless Steel 18cm Bowl 

KitchenCraft Beech Wood 25cm Spoon 

KitchenCraft Oval Handled Stainless Steel Zester 

MasterClass Deluxe Stainless Steel Lemon Reamer / Juicer 

KitchenCraft Non-Stick 20cm Loose Base Spring Form Cake Pan 

Sweetly Does It Stainless Steel Cake Tester