At the end of a heavy meal, a rich, heavy dessert can be too much. Sometimes it’s nice to have a light dessert instead – like this Lemon Basil Chiffon Cake. Since it’s a chiffon cake, it’s nice and airy. And the combination of lemon and basil makes this cake not overly sweet and light and refreshing.
My mom makes a great lemon herb cake. It’s not a combo that I ever would have thought to put together before I had that cake, but it works! If you’re worried about a basil cake, don’t be. The basil is just a light background flavor.
This cake is also fantastic with strawberries. It makes a delicious, updated twist on strawberry shortcake (the sponge cake kind). So, as the spring strawberries start to come in, do yourself a favor, and try them with this cake.
More cake recipes!
Lemon Basil Chiffon Cake
- 1 ¾ c cake flour
- 1 ¼ . + 2 T. c granulated sugar
- 1 ½ tsp . baking powder
- 1/2 tsp . salt
- 5 large egg yolks
- 1/2 c . fresh lemon juice (about 3 lemons)
- 5 T . vegetable oil
- 2 T . finely chopped fresh basil
- 1 T . lemon zest
- 1 tsp . vanilla extract
- 8 large egg whites
- 3/4 tsp . cream of tartar
- Preheat oven to 325 F.
- In a medium bowl, whisk together, flour, 1 1/4 cups sugar, baking power, and salt. Set aside.
- In a separate medium bowl, whisk together egg yolks, lemon juice, and oil.
- Whisk in basil, lemon zest and vanilla extract.
- Add the flour mixture to the egg yolk mixture, and whisk until just combined.
- In a separate large bowl, beat egg whites on high until foamy.
- Add cream of tartar, and beat until soft peaks form.
- Add remaining 2 tablespoons sugar, and continue beating until still peaks form.
- Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture.
- Spoon batter into an ungreased 10-inch tube pan, spreading evenly.
- Break air pockets by cutting through batter with a knife.
- Bake for about 45 minutes, or until cake springs back when lightly touched.
- Invert pan; cool completely.
- Loosen cake from sides of pan using a narrow metal spatula or knife.
- Invert cake onto plate.
- Serve with strawberries, if desired.
Adapted from MyRecipes.