Strawberry Basil Loaf Cake

Rich basil olive oil loaf cake with pockets of fresh strawberry jam coated in an aromatic basil glaze. A perfect dessert to curb summer impatience.

As a proud, self-proclaimed summer hater, I do have to concede that summer reigns supreme among seasonal fruit produce. While it’s not quite time the fully indulge in the bounty of estival offerings, strawberry season has already begun!

This loaf cake is decadent but fresh, full of pockets of sweet strawberry jam, laced throughout a richly aromatic, beautifully pigmented cake. Despite the basil oil in this recipe being used in both the glaze as well as the source of the vibrant green color of the batter, you will have some left over. I recommend saving it to drizzle on salads, sandwiches, or sliced heirloom tomatoes once those come into season later this year!

This loaf cake could easily be served sans glaze, but I feel it does really elevate the basil flavor in the final product. If desired, a basil buttercream of sorts could be lovely if you are opposed to glazing.