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Dev Amadeo
@devamadeo

116,883 followers

Guys!! If you could only taste this Lemon Basil Olive Oil Cake, you would understand why it’s my go to cake for many family celebrations!! It’s incredibly moist, super soft and seriously juicy!! Finishing with an ultra creamy cream cheese frosting makes this cake simply irresistible, literally!!! This is a top classic recipe on the blog so I updated it by adding the ingredients amounts in grams and some new variations you can do to this cake. This is the blueberry compote version and yes, the recipe for is there as well! 💛🍋 Use the link on profile to get the full recipe and steps. Here’s your shopping list: Cake: Lemon juice – 2 TBSP, 28g
Milk – 1 cup + 2 TBSP/275g
Natural granulated sugar – 1 ½ cup, 300g
Lemon zest – zest from 2 large lemons
Cake flour (you may use all-purpose flour as the original recipe) – 2 cups, 300g
Baking powder – 1 Tsp, 5g
Fine sea salt – 1 Tsp, 6g
Large eggs – 3
Extra Virgin Olive Oil – 1 cup, 220g Vanilla – 1 Tsp, 5g Soaking syrup:
Lemon juice - ½ cup, 115g
Natural granulated sugar - ½ cup, 100g Basil leaves - 5 to 6 Cream Cheese Frosting: Butter (salted or unsalted), a bit softened - 8 TBSP, 113g (1 stick, ½ cup)
Confectioner’s sugar - 3 cups, 384g
Vanilla (optional) - 1 Tsp
Lemon juice - 1 Tsp
Cream cheese (in bricks, not whipped, and still chilled) - 12 oz., 339g (1 ½ box) Blueberry Compote (optional): Cold water – ¼ cup, 2 oz.
Blueberries – 1 cups, 136g
Natural granulated sugar – 2 TBSP, 25g
Lemon juice – 1 TBSP, 6mL ~ #f52community #thebakefeed #imsomartha #flatlaytoday #food52 #cookingtime #cake #mywilliamssonoma #foodinspiration #blueberry #blueberries #lemoncake #marthafood #bakedfromscratch #gatheringslikethese #feedfeedbaking #howisummer #vscofood #nytcooking