Lemon cake is a wonderful addition to any tea party or afternoon dessert that gives a slightly zingy lemon flavor. But that just wouldn’t be enough for today’s ever-advancing palates. If you’ve never tried lemon basil cake, you might be missing out on tasting a slice of heaven that just so happens to be a combination of lemon sweet with a hint of fresh basil.
What makes lemon basil cake so impressive?
While some cakes are meant to be sweet treats, this recipe for lemon basil cake is pure decadence with a bit of liquid whimsy thrown in. If you haven’t guessed already, it has fresh basil, but that’s only the beginning. This version also contains a bit of Triple Sec to give a little kick to this cake. It also features a Chantilly cream that is flavored with mascarpone cheese for added flavor.
Chantilly is actually a French cream that uses heavy cream that’s whipped to perfection. You can alternatively add a bit of gelatin to increase the stiffness of the Chantilly after it’s whipped. As a side note, you don’t need to add Triple Sec specifically, Cointreau or Limoncello liquor work just as effectively. No matter what you decide to add or replace, you’ll be the envy at your next party with these unique cake flavors.
See our top rated measuring spoons and cups.
Lemon basil cake
Equipment
- Small bowl
- Soup spoon
- Baking ring
- Oven
- Cooling rack
- Hand mixer
Ingredients
Lemon Basil Sponge
- 200 Grams granulated sugar
- 210 Grams all-purpose flour
- 100 Grams eggs
- 190 Grams greek yogurt (full fat)
- 15 Grams lemon juice (freshly squeezed)
- 90 Grams olive oil
- 5 Grams lemon zest (freshly zested)
- 8 Grams baking powder
- 2 Grams salt
- 3 Grams basil leaves (freshly chopped)
Triple Sec Chantilly
- 150 Grams heavy cream
- 60 Grams mascarpone cheese
- 45 Grams icing sugar
- 10 Grams triple Sec liquor
- Fresh berries and fruits (topping assortment)
- Optional extras (gelatin for stiffness)
Instructions
Lemon Basil Sponge
- Into a small bowl, mix the granulated sugar with the lemon zest so the aroma from the zest can get into the sugar granules. Using the back of a soup spoon, the oil from the zest will permeate into the granules faster. Let this sit for at least 5 minutes.
- After the zest has had time to flavor the sugar, you can then add the Greek yogurt and begin to mix these using a whisk. At this point, you can add the lemon juice and olive oil which are whisked in as well. The next step is to add the eggs, gradually mixing these into the mixture.
- Your flour must be sifted to reduce clumps while further sifting in the baking soda into the liquid batter. Then you can add the salt while folding in the finely chopped basil leaves.
- The next step is to prep a cake ring that is pre-greased using food shortening and at least 18 centimeters wide. The batter can then be poured and emptied into the baking ring. The batter is then transferred to your preheated oven set to 320 degrees Fahrenheit. This can bake for a total of 40 to 45 minutes until the top becomes golden brown.
- Before your cake is removed from the oven, give it the toothpick test. If nothing sticks, it can be removed and allowed to cool down on a cooling rack. If the cake needs leveling, wait until it cools before slicing down the top.
Triple Sec Chantilly
- Into a small bowl, add the heavy cream, mascarpone cheese, and icing sugar, and whip this using a whisk or hand mixer. This needs to be mixed until you can begin to see stiff peaks. This is when you add the Triple Sec that is further mixed into the Chantilly cream.
- The finished Chantilly needs to be similar to a meringue, but closer to fresh whipped cream. This is then spooned onto the top of the cake. The overall texture should look somewhat bumpy so it looks more like a cloud. Top this off with assorted fruits and berries.
- This basil cake should be placed into the fridge for 1 to 2 hours so it will allow the Chantilly to remain foamed. You can further add gelatin to give a firmer texture that won’t deflate so easily. This cake is then sliced into 8 equal pieces and served to your dessert guests.
