Ingredients:

  • 1 1/2 cups (190g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) fine sea salt
  • 3/4 cup (180ml) extra-virgin olive oil
  • 3 large (150g) eggs
  • 1 tbsp (15ml) lemon zest, finely grated
  • 1/2 cup (120ml) Greek yogurt, plain
  • 2 tbsp (30ml) fresh lemon juice
  • 1/3 cup (15g) fresh basil leaves, very finely chiffonaded
  • 1 tsp (5ml) vanilla extract
  • 1 cup (120g) powdered sugar
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) olive oil
  • 1 tsp (2g) finely minced fresh basil

Instructions:

  1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
  2. In a large bowl, combine granulated sugar and lemon zest. Rub the zest into the sugar using fingertips until fragrant and slightly damp.
  3. Sift in the flour, baking powder, baking soda, and salt. Whisk briefly to aerate the dry ingredients.
  4. Create a well in the center of the dry ingredients and pour in the olive oil, eggs, Greek yogurt, lemon juice, and vanilla extract.
  5. Whisk until the batter is smooth and glossy, ensuring no flour streaks remain.
  6. Gently fold in the chiffonaded basil using a spatula until just incorporated.