Pound Cake With Lemon-Basil Glaze

  1. Preheat oven to 325u0b0.
  2. To prepare cake, coat a 12-cup Bundt pan with 1 tablespoon butter, and dust with 2 tablespoons granulated sugar.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through 1/4 teaspoon salt) in a bowl, stirring well with a whisk. Combine 1 1/2 cups granulated sugar and the remaining 9 tablespoons 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 tablespoons juice. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture.
  4. 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 granulated sugar, 1 tablespoon 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 325u0b0 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.
  5. To prepare glaze, combine half-and-half and basil in a small microwave-safe bowl; microwave at HIGH for 45 seconds. Let stand 5 minutes. Strain mixture through a sieve over a bowl; discard basil. Combine half-and-half, powdered sugar, 2 tablespoons 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.

butter, sugar, flour, baking powder, baking soda, salt, lemon rind, vanilla, eggs, lowfat buttermilk, lemon juice, egg whites, fresh basil, powdered sugar, lemon juice, salt

Taken from www.myrecipes.com/recipe/pound-cake-with-lemon-basil-glaze (may not work)

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