Strawberry Basil Olive Oil Cake
A fresh and modern take on a classic snack cake — this Strawberry Basil Olive Oil Cake is ultra-moist, subtly herbal, and naturally sweetened with juicy strawberries. Perfect with tea, or as a light dessert that’s as beautiful as it is delicious.
Ingredients
Dry Ingredients:
1¾ cups all purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp kosher salt
Wet Ingredients:
¾ cup high-quality extra virgin olive oil
1 cup granulated sugar
3 large eggs, room temp
½ cup whole milk, room temp
1 tsp pure vanilla extract
Zest of 1 lemon
2 TB freshly squeezed lemon juice
Add-ins:
1½ cups chopped fresh strawberries, gently patted dry
1 TB flour (for tossing strawberries)
1 TB finely chopped fresh basil
Optional Topping:
Powdered sugar, for dusting
Fresh basil leaves, for garnish
Directions
Preheat oven to 350F, with rack in the center position.
Grease and flour a 9-inch round cake pan or springform pan. Line the bottom with parchment and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
In a large mixing bowl, whisk together olive oil and sugar until smooth. Add eggs one at a time, whisking well after each. Stir in milk, vanilla, lemon zest, and lemon juice until fully incorporated.
Add dry ingredients to wet ingredients and stir gently just until combined — do not overmix.
Toss strawberries in 1 TB of flour to prevent sinking. Gently fold strawberries and chopped basil into the batter.
Pour batter into prepared pan and smooth the top with a spatula.
Bake 40–45 minutes or until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar and garnish with basil leaves before serving.
