As I've mentioned before, I am growing several basil plants on mt back deck. I have been trying to make things, other than pesto, to use it up.
This Lemon Basil cake is moist, delicious, and a fantastic summer dessert. Be sure to try it!
Lemon Basil Cake
- 2 & 1/2 cups all-purpose flour
- 2 & 1/2 tsp baking powder
- 1/2 tsp salt
- 1 stick unsalted butter, softened
- 1 & 1/2 cups sugar
- 2 large eggs
- 1/2 cup chopped fresh basil
- 1 & 1/2 tsp. lemon extract (found at food specialy stores - if you cannot find, use 2 T of lemon zest instead)
- 1 teaspoon vanilla extract
- 1 cup plus 2 T buttermilk
- 1 & 1/2 cups mixed berries, such as raspberries and blackberries
Preheat the oven to 375°F. Lightly oil a 9-inch springform pan.
In a medium bowl, combine the flour, baking powder, and salt.
In an electric mixer, beat the butter and sugar in an electric mixer on medium speed, until creamy. Add the eggs, basil, lemon zest, and vanilla extract. Beat until blended.
Add the flour mixture, a third at a time, alternating with the buttermilk and beating on low speed until smooth.
Pour into the prepared pan. Bake for 35 to 45 minutes, or until a wooden pick inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes. Remove the sides of the pan and cool completely.
Place the cake on a serving plate and top with the berries.