Basil and Lemon Cake with Strawberries: A Summer Delight
When you think of summer flavors, what comes to mind? For Katie Quinn Davies, the magic trio of basil, lemon, and strawberries perfectly embodies the essence of the season. In her words, “Basil pairs amazingly well with lemon and, surprisingly enough, strawberries. The combination of all three sings out summer to me.” This recipe brings together these bright, fresh ingredients to create a dessert that’s both light and indulgent.
Why You’ll Love This Cake
This cake is a unique twist on a classic sponge, incorporating basil-infused olive oil for an aromatic depth that complements the citrusy zing of lemon. Paired with syrupy strawberries, it’s a dessert that’s equal parts refreshing and satisfying. Whether you serve it for a weekend brunch, a summer gathering, or as a simple treat to brighten your day, this cake is sure to impress.
Ingredients (Serves 6-8)
For the Cake:
- 3/4 cup (180ml) olive oil
- 10 large basil leaves, plus extra for garnish
- 4 eggs, separated, plus 1 extra yolk
- 150g caster sugar
- Finely grated zest of 1 lemon, plus 2 tbsp lemon juice
- 1 1/4 cups (175g) plain flour, sifted
- 1/2 tsp cream of tartar, sifted
- Icing sugar, for dusting
- Whipped cream, to serve
For the Strawberries in Syrup:
- 2 basil sprigs
- 1/4 cup (55g) caster sugar
- 500g strawberries, halved
- 1 tbsp lemon juice
How to Make It
Step 1: Infuse the Oil
In a small pan over low heat, bring the olive oil and basil leaves to a gentle simmer. Remove from heat and let the flavors infuse for 10 minutes. Discard the basil and allow the oil to cool completely.
Step 2: Prepare the Cake Batter
Preheat your oven to 180°C (350°F). Grease and line the base and sides of a 22cm (9-inch) springform pan with baking paper. In a bowl, beat the egg yolks with 1/4 cup (55g) of caster sugar until thick and pale. Add the cooled basil-infused oil, lemon zest, lemon juice, and a pinch of salt, then mix until combined. It may look slightly curdled—don’t worry, this is normal! Fold in the sifted flour gently.
Step 3: Make the Meringue
In a clean bowl, whisk the egg whites and cream of tartar until soft peaks form. Gradually add the remaining caster sugar, one tablespoon at a time, until stiff and glossy. Fold a spoonful of the egg white mixture into the yolk batter to loosen it, then gently fold in the rest.
Step 4: Bake the Cake
Pour the batter into the prepared pan, smooth the top, and tap the pan on the counter to remove any air bubbles. Bake for 40-45 minutes, or until a skewer inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes before transferring to a serving plate.
Step 5: Prepare the Strawberries in Syrup
In a saucepan over low heat, combine the basil sprigs, sugar, strawberries, lemon juice, and 1/4 cup (60ml) water. Simmer for 3-4 minutes until the strawberries soften slightly. Using a slotted spoon, transfer the berries to a bowl and discard the basil. Increase the heat and simmer the syrup for 2 minutes, reducing it by half. Pour the syrup over the berries.
Step 6: Assemble and Serve
Spoon the strawberries and syrup over the warm cake, garnish with fresh basil leaves, and dust with icing sugar. Serve with a generous dollop of whipped cream. Alternatively, slice the cake in half horizontally and sandwich it with the cream and strawberries for an extra decadent presentation.
Final Thoughts
This basil and lemon cake is more than just a dessert—it’s an experience. The unexpected yet harmonious blend of flavors makes it a standout dish that’s sure to become a summer favorite. Whether enjoyed with afternoon tea or as a dinner party centerpiece, this cake brings a taste of sunshine to every bite.
Let us know if you try this recipe! Share your thoughts and photos in the comments below. 🍓🌿🍋
Discover mouthwatering recipes, expert cooking tips, and food inspiration on our Facebook page – Get Delicious Recipes!
