Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 tbsp (12g) fresh lemon zest, finely grated
  • 1 tsp (5g) baking powder
  • 0.5 tsp (3g) baking soda
  • 0.5 tsp (3g) kosher salt
  • 0.75 cup (180ml) extra-virgin olive oil
  • 3 large eggs, room temperature
  • 0.5 cup (120ml) buttermilk, room temperature
  • 2 tbsp (30ml) fresh lemon juice
  • 1/3 cup (15g) fresh basil leaves, chiffonaded
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) fresh lemon juice for glaze
  • 1 tsp (5ml) olive oil for glaze
  • 5-6 small fresh basil leaves for garnish
  • 1 tsp (2g) lemon zest curls for garnish

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
  2. In a medium bowl, combine granulated sugar and lemon zest. Massage the zest into the sugar with fingertips for about 2 minutes until fragrant and damp.
  3. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk the eggs and the zest-infused sugar until pale and fluffy. Slowly stream in the olive oil while whisking constantly to create a stable emulsion.
  5. Stir the buttermilk and lemon juice into the egg mixture until smooth.
  6. Gently fold the dry ingredients and the chiffonaded basil leaves into the wet ingredients using a rubber spatula until just combined.
  7. Pour the batter into the prepared pan and bake for 40 minutes or until a toothpick inserted into the center comes out clean.
  8. Prepare the glaze by whisking together powdered sugar, lemon juice, and 1 tsp of olive oil until smooth.
  9. Drizzle the glaze over the cooled cake and garnish with fresh basil leaves and lemon zest curls.