This basil olive oil cake contains no butter but is still deliciously creamy. The hint of basil gives this cake a unique taste, which is not overpowering and combines very well with olive oil. The hint of lemon makes the cake wonderfully fresh. This cake is surprising and super delicious!
Basil Olive Oil Cake
This delicious cake is made without milk products but with olive oil, eggs, and flour. The fruity oil, fresh lemon, and sweet basil give a delightful cake that is super creamy. It is soft and airy. This cake is going to surprise you so delicious.
The cake gets fluffier by separating the egg yolks and whites and beating them until stiff. In a usual cake recipe, the butter retains air; this now happens in the egg white. And that works great. And because this cake contains no dairy products, it is suitable for people with lactose allergies. This way, you can still enjoy a delicious cake if you have lactose intolerance or an allergy.
What do you need for Lemon Basil Olive Oil Cake?
To prepare this Basil Olive Oil Cake, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Basil Olive Oil - A fragrant oil with a hint of sweet basil. You can buy it ready-made, but you can also easily make it yourself (see the recipe).
- Flour - Regular all-purpose flour is fine to use.
- Baking powder - This is the leavening agent and makes the cake airy.
- Eggs - You separate the eggs into egg yolk and white. Ensure that no egg yolk drops into the bowl with egg whites. Egg yolk is fat and ensures that the egg white can no longer be beaten stiff. When mixing the egg whites, it is also necessary that the mixing hooks and bowl are well cleaned with hot water and washing-up liquid.
- Sugar - Regular sugar provides the sweetness to the cake.
- Lemon juice - Gives a delicious fresh taste to the cake. Use fresh lemon juice.
How to prepare Basil and Lemon Olive Oil Cake
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- If you don't have ready-made basil olive oil, make it yourself. Use a delicious extra virgin olive oil that you heat until it is warm. Turn off the stove. Stir in a handful of basil leaves (about 10) and let it season for 10 minutes. Strain and let the flavored oil cool to room temperature.
- Mix the egg yolks with salt and sugar in the first large bowl until light yellow. Add the olive oil and lemon and mix. Place a sieve over the bowl and sift flour and baking powder. Mix it into the batter with a spatula.
- In a clean bowl with clean dough hooks, beat the egg whites until almost stiff. Then add the sugar scoop by scoop while mixing. Keep mixing until the egg whites are completely stiff. Fold ⅓ of the egg white mixture into the egg-yellow batter with a spatula. That way, they can get used to each other and blend better. Then add the rest and mix gently.
- Pour the batter into a baking pan lined with baking paper. Place the tin in the oven and bake for 40 minutes at 350 °F (180 °C) until the cake is golden brown. Let stand for 10 minutes and then remove the mold. Let the cake cool further on a wire rack.
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Basil Olive Oil Cake (Lactose-Free)
- Pound cake tin 15 cm (6 inch)
Basil Olive Oil (Optional)
- 10 twigs basil
- ¾ cup olive oil extra vierge
Basil Olive Oil Cake
- 5 egg yolks
- ⅛ teaspoon salt
- ¼ cups sugar
- ¾ cups olive oil basil flavor
- 2 tablespoons lemon juice
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 4 egg whites
- ½ cup sugar
Ingredients you need per step are listed below the step in Italic
Basil Olive Oil (optional)
- Heat the olive oil in a saucepan until hot. Turn off the heat. Stir in the basil leaves and let it season for 10 minutes. Strain and let cool to room temperature.10 twigs basil, ¾ cup olive oil
Basil Olive Oil Cake
- Preheat the oven to 350 °F (180 °C).
- Oil in a cake tin and line the bottom with parchment paper.
- Mix the egg yolks with the salt and sugar in the first bowl until fluffy and pale yellow in about 3 minutes.5 egg yolks, ¼ cups sugar, ⅛ teaspoon salt
- Add the basil olive oil, and lemon juice and whisk well.¾ cups olive oil, 2 tablespoons lemon juice
- Place a sieve over the bowl and sift the flour and baking powder in the bowl. Fold the flour mixture carefully into the egg so that it stays airy.1½ cups all-purpose flour, 1 teaspoon baking powder
- You beat the egg whites until almost stiff in a second clean bowl. While mixing, add the sugar spoon by spoon until the egg white is completely stiffened.4 egg whites, ½ cup sugar
- Spoon ⅓ of the egg whites into the bowl with the egg yolk mixture and stir it gently but thoroughly through the batter.
- Then add the remaining egg whites to the bowl and gently mix through the batter and mix until the egg whites are just incorporated.
- Pour the batter into the cake tin and put it in the oven.
- Bake for 40 minutes.
- Remove the cake from the oven and let it cool for 10 minutes. Take the cake out of the tin and place it on a rack and let it cool further.
- Shake the mold lightly. If the top of the cake still moves, it's not done.
- Press the center of a cake with your finger. If the print springs back immediately, the cake is ready. If a dimple remains, they need to bake a little longer.
- Stick a toothpick in the center of a basil olive oil cake. If it comes out clean and dry, the cake is done.
- Room Temperature - Wrap the cake in plastic or store it in an airtight container. This way, it stays good for up to three days.
- Freezer - you can also freeze the cake. Wrap in aluminum foil first and put everything in a bag or airtight box. This way, you can keep the basil olive oil cake for up to two months.