Basil Lemon Olive Oil Bundt Cake

Serves: Eight | Prep: 25 min | Cook: 50 min

Ingredients:

Basil Lemon Olive Oil Bundt Cake:
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup olive oil
1/4 cup packed basil leaves
3 eggs
1 cup sugar
2 tsp lemon zest
1/2 cup freshly squeezed lemon juice
1 cup whole milk

Directions:
Preheat oven 350°F/180°C. Grease a bundt pan well with oil or baking spray.

In a medium bowl whisk the flour, baking soda, baking powder, and salt together. Set aside.

In a blender, combine the olive oil and fresh basil and blend until completely smooth.

In a separate large bowl, whisk together the eggs, lemon zest, lemon juice, sugar, and the basil-olive oil mixture until well combined. Add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix just until everything is incorporated, being careful not to overmix. Pour the batter into the prepared Bundt pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 10–15 minutes before carefully inverting it onto a wire rack. Let the cake cool completely, then dust generously with powdered sugar before serving.

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