Lemon Olive Oil Cake Basil Scented Whipped Cream

For the Cake

Preheat oven to 350 degrees


  • 1 ½ cups All purpose flour
  • 1 cup Semolina flour
  • 1 cup Polenta
  • 1 teaspoon Salt
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 2 cups Granulated sugar
  • 4 Large eggs
  • 1 cup Good quality olive oil
  • ¼ Fresh lemon juice
  • The zest of 2 lemons
  • 1 ½ teaspoons Vanilla extract or paste (I prefer paste)
  • 1 teaspoon Fresh rosemary chopped fine
  • 1 cup Fat free Yogurt

Sift flours, salt, baking powder, baking soda, into a medium sized mixing bowl. Stir in the polenta. In the bowl of a mixer fitted with a paddle mix the sugar and the oil on a low speed until combined. Add the eggs to the oil and sugar mixture one at a time making sure each egg is incorporated before adding the next. Next add in the lemon juice, lemon zest, vanilla, and rosemary.

Next, add 1/3 the four mixture into the wet mixture and combine. Then, add 1/3 of the yogurt and mix until combined. Repeat in batched until fully blended.

At this point you can either pour batter into 1 10 inch buttered spring form cake pan, or into prepared muffin pans. Bake the cake for 45 minutes or until a toothpick comes out clean. Bake the muffins for 20-25 minutes or also until a toothpick comes out clean.

For the Whipped Cream


  • 2 cups Whipping cream
  • 1 bunch fresh basil – reserve 10 or more leafs for garnish.

Place the whipping cream and basil in a mixing bowl and let sit in the refrigerator at least 4 hours or overnight.

Remove basil leaves from the mixing bowl and whip the cream until it forms stiff peaks.


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