Pound cake with lemon basil glaze is the perfect cake recipe to make for a light, lemony summer dessert. The fresh basil adds great flavor and a nice visual aspect to the sugar glaze on top.
A few weeks ago when I was asked by my blogging friend Lark to write a guest post for her site, I was overjoyed! I love to write and create recipes, and I am happy to do this for Lark! We have never formally met, but I feel like I have known her a lifetime. She and I have a lot in common and I think we would make great friends. Recently, I entered a dessert in Lark’s ‘Baking up a Cure’ fundraiser. This is an issue that is close to my heart, so I jumped at the chance to do it! She loves and lives the idea of ‘Pay it Forward’ so I want to do the same.
So you would think it would be easy to pick a recipe to share in a guest post, but for me, it isn’t. But what I did pick is sure to tickle your taste buds and make your family happy as well. Don’t be thrown off by the ingredients in the glaze; lemon and basil pair really well together. I am such a fan of basil, in anything and everything. Slow Cooker Lemon Basil Chicken and Tossed Caprese Salad are just two of my favorite recipes that use basil.
So, it is fitting that I made a pound cake using one of my favorite ingredients!
Everyone in my family loves this cake, even my picky eater, who doesn’t like to eat anything green!
Be sure to save yourself an extra slice. This one is mine. ????
Pound Cake with Lemon Basil Glaze
Serving Size 1 slice
Vanilla pound cake drizzled with a sweet lemon glaze with fresh basil.
15 minPrep (inc. refrigeration & rest time)
1 hrCook Time
1 hr, 15 Total Time
Save RecipeIngredients
-
Cake
- 10 TB unsalted butter, softened
- 1 3/4 C plus 2 TB sugar
- 2 1/4 C all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 tsp lemon zest
- 2 TB chopped basil
- 2 tsp vanilla extract
- 3 large eggs
- 1/2 C buttermilk
- 2 TB fresh lemon juice
- 3 egg whites
-
Glaze
- 1/4 C half and half
- 3 TB chopped basil
- 1 1/2 C powdered sugar
- 2 TB fresh lemon juice
- 1 tsp lemon zest
- Dash of salt
Instructions
- Preheat oven to 325.
- Use 1 TB of butter to grease a bundt pan and dust with 2 TB of the sugar.
- Lightly spoon the flour and the next 3 ingredients into a bowl and whisk to combine.
- Combine 1 1/2 C of sugar and remaining butter in another bowl.
- Beat until light and fluffy. Beat in rind, extract and eggs one at a time.
- Combine buttermilk and juice in a measuring cup then add to the sugar mixture.
- Add the basil to the flour bowl.
- Add the flour and buttermilk mixtures alternately to the butter so it can incorporate and become fluffy.
- Place egg whites in a clean bowl and with clean beaters whip them until soft peaks form. Add the remaining sugar beating until stiff peaks form.
- Gently fold into the batter and then turn out into the bundt pan.
- Bake at 325 for 55 minutes.
- To prepare the glaze combine the half and half and basil in a small bowl and microwave for 45 seconds. Let it sit and cool for 5 minutes then, if desired, strain out the basil to remove the green color.
- Combine the rest of the ingredients in the small bowl then drizzle over cooled cake.
Want to make more recipes with lemon and basil?
Lemon Basil Pasta, from Your Homebased Mom
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