Zesty Lemon-Basil Olive Oil Cake with Fresh Berry Compote

This Zesty Lemon-Basil Olive Oil Cake is an elegant twist on a classic dessert, combining the freshness of lemon and aromatic basil with the richness of olive oil. Its moist texture and bright flavors make it perfect for any occasion, from casual gatherings to formal dinner parties.

What truly sets this cake apart is the easy-to-make berry compote that adds a luscious, fruity finish. The compote is a delightful mix of seasonal berries simmered to perfection, creating a colorful and tangy topping that beautifully complements the cake’s subtle herbal notes.

Zesty Lemon-Basil Olive Oil Cake with Fresh Berry Compote

Serves: 8 Prep Time: 20 minutes Cooking Time: 40 minutes 40 minutes

Nutrition facts: 320 calories 15g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 cup olive oil
• 1 cup granulated sugar
• 3 large eggs
• 1 cup buttermilk
• 2 tablespoons lemon zest
• 1 tablespoon fresh basil, finely chopped
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

FOR THE BERRY COMPOTE

• 2 cups mixed berries (strawberries, blueberries, raspberries)
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a large mixing bowl, whisk together the olive oil and sugar until well combined. Add the eggs one at a time, mixing well after each addition.
3. Stir in the buttermilk, lemon zest, chopped basil, and vanilla extract until smooth.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, prepare the berry compote by combining the mixed berries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring gently, until the berries break down and the mixture thickens, about 10 minutes.
7. Once the cake is done, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve slices topped with the warm berry compote.

Notes

Tip: Enhance the cake's flavor by allowing it to rest overnight before serving; it will taste even better the next day!

For the best flavor, use high-quality extra virgin olive oil, as it enhances both the cake’s texture and taste. If you want a more pronounced basil flavor, consider steeping fresh basil leaves in the olive oil for a few hours before using it in the recipe.

Feel free to use any combination of berries for the compote; strawberries, blueberries, and raspberries work wonderfully. Store any leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. The flavor actually improves after a day!