On Memorial Day, while I was planting lemon basil in my garden, I remembered that I’ve been wanting to make a French yogurt cake from Dorie Greenspan’s Baking from my Home to Yours. What’s the connection? She glazed her cake with lemon marmalade and I’ve been thinking that a glaze is the perfect use for the jelly that I made last summer from lemon basil. That jelly is truly delicious, lemony and kind of grassy, as you would expect from herbs.

 The cake, made with a combination of flour and ground almonds, is typically formed in loaf pans. Like pound cake, this is perfect for the season’s first strawberry shortcake. I happen to like what I call amiable cakes, simple, tasty and easy to make. I used two medium loaf pans instead of the large one that Dorie’s recipe called for.

Glazed French Yogurt Cake from Dorie Greenspan

1 c all-purpose flour

½ c ground almonds

2 tsp baking powder

Pinch of salt

1 c sugar

Grated zest of 1 lemon

½ c plain yogurt

¼ tsp vanilla extract

3 large eggs

½ c canola or other flavorless oil

Glaze:

½ c lemon basil jelly or marmalade

1 tsp water

Preheat the oven to 350 degrees. Generously butter two medium (4 x 7-inch) loaf pans.

Whisk the flour, almonds, baking powder and salt together.

Work the lemon zest into the sugar. Add the yogurt, vanilla extract and eggs, and whisk vigorously until very well blended. Whisk in the dry ingredients. With a rubber spatula, fold in the oil.

Bake for 40-45 minutes until the cake is golden brown ad a cake tester inserted into the middle comes out clean. Transfer to a rack and cool for 5-10 minutes, Unmold and cool to room temperature right side up on the rack.

Melt the jelly or marmalade with a teaspoon of water and brush on the cake.

(I glazed the cake upside down but normally you would glaze the top.)

Categories: Cake, Herbs, PreservingTags: Lemon basil jelly