Matcha and Lemon Olive Oil Cake with Basil Glaze

Japanese-American Matcha and Lemon Olive Oil Cake with Basil Glaze

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Matcha and Lemon Olive Oil Cake with Basil Glaze Recipe

Matcha and Lemon Olive Oil Cake with Basil Glaze is a modern twist on classic comfort food, blending vibrant Japanese matcha with bright citrus and fresh herbs. Ideal for USA home bakers craving something unique yet approachable, this recipe is moist, aromatic, and effortlessly elegant. Plus, it’s dairy-free and easily adaptable for gluten-free diets!

Matcha and Lemon Olive Oil Cake with Basil Glaze
Matcha and Lemon Olive Oil Cake with Basil Glaze
Matcha and Lemon Olive Oil Cake with Basil Glaze
Matcha and Lemon Olive Oil Cake with Basil Glaze
Matcha and Lemon Olive Oil Cake with Basil Glaze
Matcha and Lemon Olive Oil Cake with Basil Glaze

Why This Matcha and Lemon Olive Oil Cake Stands Out

  • Bold flavors: Earthy matcha, tangy lemon, and fragrant basil create a harmonious trio.
  • Moist texture: Olive oil ensures a tender crumb that stays fresh for days.
  • Customizable: Swap basil for mint, add blueberries, or adjust matcha intensity.

Recipe at a Glance

| Prep Time | PT20M |
| Cook Time | PT50M |
| Total Time | PT1H10M |
| Type | Dessert |
| Cuisine | Fusion (Japanese-American) |
| Yield | 8 servings |
| Calories | Approx. 280 per serving |

Ingredients

For the Cake:

  • 1 ½ cups (180g) all-purpose flour (or gluten-free 1:1 substitute)
  • 2 tbsp high-quality culinary matcha powder
  • 1 tsp baking powder
  • ½ tsp salt
  • ¾ cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • ¾ cup (180ml) extra-virgin olive oil
  • Zest of 2 lemons + 3 tbsp lemon juice
  • ½ cup (120ml) unsweetened almond milk

For the Basil Glaze:

  • 1 cup (120g) powdered sugar
  • 2 tbsp fresh basil leaves, finely chopped
  • 1–2 tbsp lemon juice

Step-by-Step Instructions

1. Prep the Oven and Pan

  • Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper.

2. Mix Dry Ingredients

  • In a bowl, whisk flour, matcha powder, baking powder, and salt.

3. Combine Wet Ingredients

  • In another bowl, beat eggs and sugar until fluffy. Gradually add olive oil, lemon zest/juice, and almond milk.

4. Bake the Cake

  • Fold dry ingredients into the wet mixture until smooth. Pour into the pan and bake for 45–50 minutes. Cool completely.

5. Make the Basil Glaze

  • Blend basil with 1 tbsp lemon juice. Strain, then mix with powdered sugar and extra juice until pourable. Drizzle over the cake.

Italian Cucumber and Melon Granita with Hibiscus Syrup Recipe for Dessert

FAQs: Your Questions, Answered

Q: Can I substitute olive oil with another oil?
A: Yes! Use melted coconut oil or avocado oil for a similar moist texture.

Q: How to make this recipe gluten-free?
A: Swap all-purpose flour with a gluten-free 1:1 baking blend.

Q: Can I freeze this cake?
A: Absolutely! Freeze without glaze for up to 1 month. Thaw and glaze before serving.

Final Touch & Serving Suggestions

Serve slices with fresh berries, whipped coconut cream, or a dusting of matcha. Perfect for brunch, dessert, or gifting!

Ready to Bake?
This Matcha and Lemon Olive Oil Cake with Basil Glaze is a showstopper that’s as easy to make as it is delicious. Share your creation on Instagram with #MatchaComfortCake—we’d love to see it! For more unique recipes, [subscribe to our newsletter] or explore our [Easy Dessert Ideas] next.