Lemon Basil Olive Oil Cake with Poppy Seeds

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A moist, fragrant cake infused with fresh lemon zest and basil, enhanced by nutty poppy seeds and a tender crumb from olive oil. This Mediterranean-inspired recipe, ready in about 60 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 8 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F and grease an 8-inch round cake pan, then dust with flour to prevent sticking.
  2. Step 2: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp salt, and 2 tbsp poppy seeds until evenly combined.
  3. Step 3: In a large bowl, beat 3 large eggs with 1 cup granulated sugar using an electric mixer on medium speed until pale and fluffy, about 3 minutes.
  4. Step 4: Slowly drizzle in 3/4 cup extra virgin olive oil while mixing on low speed, then add 1/2 cup whole milk, 2 tsp finely grated lemon zest, 1/4 cup finely chopped fresh basil leaves, 2 tbsp lemon juice, and 1 tsp vanilla extract; mix until just combined.
  5. Step 5: Fold the dry ingredients gently into the wet mixture with a spatula until no streaks remain.
  6. Step 6: Pour the batter into the prepared pan and bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
  7. Step 7: Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Frequently asked questions

How long does Lemon Basil Olive Oil Cake with Poppy Seeds take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Lemon Basil Olive Oil Cake with Poppy Seeds?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Lemon Basil Olive Oil Cake with Poppy Seeds?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon Basil Olive Oil Cake with Poppy Seeds for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemon Basil Olive Oil Cake with Poppy Seeds?

Mediterranean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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