Lemon Basil Poundcake

I love to use herbs in sweet dishes as well as savory ones. It is the unexpected and I love the unexpected!

Lavender and rosemary often find their way into sweet foods. I've even used thyme. But to me basil and citrus are perfection.
The lemon cake has basil in it and the lemon glaze has basil as well.
So that my guests knew it was a basil cake -- a big bunch was in the middle for decoration.
It's a perfect cake for dessert or for an afternoon tea.

In the summer, I try to use basil as much as I can. Basil is not just for tomatoes! It makes a good dessert!

LEMON BASIL POUNDCAKE

10 T. butter, softened and divided

1 3/4 c. plus 2 T. sugar, divided

2 1/4 cup flour

1 t. baking powder

1/4 t. baking soda

1/4 t. salt

2 t. grated lemon rind

1 T. chopped fresh basil

2 t. vanilla

3 large eggs

1/2 cup buttermilk

2 T. fresh lemon juice

3 large egg whites

Glaze:

1/4 c. half and half

3 T. chopped fresh basil

1 1/2 cups powdered sugar, sifted

2 T. fresh lemon juice

Dash of salt

Preheat oven to 325.

Coat a tube pan with 1 T. butter and dust with 2 T. granulated sugar

Combine flour with next 3 ingredients in a bowl, stirring well with a whisk. Combine 1 1/2 cups sugar and the remaining 9 T. butter in a large bowl; beat with a mixer at medium high speed until light and fluffy. Beat in rind and extract. Add eggs, 1 at a time, beating well after each addition. Combine buttermilk and 2 T. juice. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Place egg whites in a large bowl; beat with a mixer at high speed until soft peaks form, using clean, dry beaters. Add remaining 1/4 cup sugar, 1 T. at a time, beating until stiff peaks form. Gently fold one third of egg white mixture into batter; fold in remaining egg white mixture. Spoon batter into prepared pan. Bake at 325 for 55 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan. Cool completely on wire rack.

For the glaze, combine half and half and basil in a small saucepan. Heat almost to boiling. Let stand 5 minutes. Combine half and half, powdered sugar, 2 T. juice and dash of salt; stir with a whisk until smooth. Drizzle half of glaze over cake; let stand 5 minutes or until set. Repeat procedure with remaining glaze.