Basil and lemon bundt cake, is a dessert with a unique flavor. Very soft with an intense aroma, it is perfect for breakfast or as a snack, perhaps accompanied by tea.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8.5 inches
- Cooking methods: Oven
- Cuisine: Italian
BASIL AND LEMON BUNDT CAKE
- 1.25 cups sugar
- 0.35 oz basil
- 4 eggs
- lemon zest
- 2/3 cup peanut oil
- 1/4 cup lemon juice
- 2.4 cups all-purpose flour
- 3 tsp baking powder
- 1 pinch salt
- 7 tbsps lemon juice (For the glaze)
- 2 tbsps water (Hot)
- lemon zest
- 1.5 cups powdered sugar
Steps
Chop the sugar with the basil leaves using a mixer. Transfer it to a bowl, add the eggs and beat for at least 10 minutes with electric beaters until you get a nice thick and frothy mixture.
Continuing to mix with the beaters, gradually add the oil and lemon zest to the beaten mixture.Stop the beaters, add the lemon juice and gently fold it in with a spatula from bottom to top to avoid deflating the mixture.
Add the sifted flour with the baking powder and salt. Pour the mixture into a 8.5-inch diameter bundt pan, previously buttered and floured, and bake in a preheated static oven at 350°F for about 40 minutes. To check if it’s done, use the toothpick test.
Let the cake cool before removing it from the pan.
Meanwhile, prepare the glaze.
Mix the sugar, lemon juice, and boiling water in a bowl until you get a smooth and thick mixture. Let it cool slightly and pour it over the bundt cake. Decorate with lemon zest, lemon slices, and basil leaves.
STORAGE
Store under a glass dome for a maximum of 3-4 days. You can also slice it and freeze it.
