Wednesday Food: Orange Basil Cake
Apologies for the belated post. I will keep it short– this loaf cake is completely outstanding. With the upcoming holiday I was searching for a dessert that was portable, could withstand heat, and that wouldn’t leave me with cartoon moths flying out of my pockets. Orange basil loaf cake meets all criteria.
The only ingredients I didn’t already have at home were fresh berries which I simply used for garnish. Think strawberry shortcake, grown-up.
Orange Basil Loaf Cake
(Adapted from Foodiefarmgirl.blogspot.com)
- 3/4 cup (1-1/2 sticks) butter, softened
- 1-1/4 cups granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt or sour cream
- 1/2 cup orange juice
- 2 Tablespoons finely chopped or grated orange zest
- 3 Tablespoons basil, chiffonade
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- seasonal berries for garnish
Heat your oven to 375ºF.
In a mixer, cream butter and sugar until light and fluffy. Add the wet ingredients, zest, and basil and beat until combined. Add dry ingredients until combined.
Pour batter into a greased 9″x5″ loaf pan and bake in oven 45 minutes, or until a toothpick inserted comes out clean. Let cool 15 minutes and carefully remove from pan. Garnish with berries and basil leaves.
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