Olive Oil Lemon Cake with Basil and Pomegranate
A sophisticated Mediterranean-inspired cake balancing bright citrus with herbaceous basil and tart pomegranate. Greek yogurt keeps the crumb tender while olive oil adds richness without heaviness. The delicate glaze and jewel-like garnish of pomegranate arils and pistachios make this elegant enough for dinner parties yet approachable for everyday baking. Serve as a refined dessert or afternoon treat with tea or sparkling wine.
Ingredients
- 1 ½ cup all purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¾ cup granulated sugar
- ½ cup plain Greek yogurt
- ½ cup extra virgin olive oil
- ¼ cup lemon juice
- 3 large eggs
- lemon, grated zest from 1
- ⅓ cup fresh basil, finely chopped
- ½ cup powdered sugar
- 2 teaspoon lemon juice
- ¼ cup pomegranate arils
- 1 tablespoon pistachios, finely chopped
- ½ teaspoon fresh basil, finely chopped
Instructions
- 1
Preheat oven to 350°F. Spray a 9-inch round or loaf pan with non-stick spray and line the bottom with parchment or waxed paper.
- 2
Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- 3
Mix sugar, yogurt, olive oil, lemon juice, lemon zest, and eggs in a large bowl until combined.
- 4
Add flour mixture to yogurt mixture in batches, stirring until combined.
- 5
Fold in chopped fresh basil and pour batter into prepared pan.
- 6
Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- 7
Cool on a wire rack for at least 30 minutes.
- 8
Whisk powdered sugar with lemon juice until smooth to make glaze.
- 9
Drizzle glaze over cooled cake and garnish with pomegranate arils, pistachios, and basil.
Tips
Don't overmix the batter after adding flour; fold gently to keep the cake tender and prevent overdeveloping gluten.
Use fresh basil for the best flavor; dried basil becomes bitter when baked. Reserve the final garnish basil to add after glaze sets.
For easier pomegranate arils, halve the fruit over a bowl of water to separate seeds from pith without staining.
Good to Know
Keep covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Store in an airtight container to prevent drying out.
Bake the cake and cool completely, then wrap unfrosted in plastic wrap up to 1 day ahead. Glaze and garnish the day of serving.
Serve at room temperature or slightly chilled with Greek yogurt, whipped cream, or as is. Pairs well with sparkling wine, prosecco, or herbal tea.
Common Mistakes
Overmixing batter after adding flour to avoid a tough, dense crumb
Skipping the cooling time before glazing to avoid glaze sliding off
Using dried basil instead of fresh to avoid bitter, musty flavors
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this cake gluten-free?
Yes, substitute all purpose flour with a 1:1 gluten-free flour blend. The cake may be slightly more delicate, so avoid overmixing. Test doneness starting at 40 minutes.
What if I don't have Greek yogurt?
Use plain yogurt or sour cream at the same ratio. The texture will be similar, though sour cream adds more tang. Avoid flavored yogurts as they may clash with the citrus and basil.
Can I freeze this cake?
Yes, wrap the unfrosted cake tightly and freeze up to 3 months. Thaw at room temperature before glazing and garnishing. Frosted cake doesn't freeze well due to pomegranate and basil.