Lemon Basil Bundt Cake

A refreshing twist on the classic, this Lemon Basil Bundt Cake combines the zesty tang of lemons with the aromatic hint of fresh basil, creating a delightful treat perfect for summer gatherings.

Prep time: 15 minutes
Cook time: 50 minutes
Serves: 12

Ingredients

2 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

1 cup unsalted butter, softened

1/2 cup sour cream

4 large eggs

1/4 cup fresh lemon juice

1 tablespoon lemon zest

2 tablespoons finely chopped fresh basil

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

For the glaze: 1 cup powdered sugar

2 tablespoons fresh lemon juice

1 tablespoon finely chopped fresh basil

Instructions

1. Preheat the oven to 350°F and grease a Bundt pan.

2. In a large bowl, cream together the butter and sugar until light and fluffy.

3. Beat in the eggs, one at a time, followed by the lemon juice, lemon zest, and sour cream.

4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6. Fold in the chopped basil.

7. Pour the batter into the prepared Bundt pan and smooth the top.

8. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

10. For the glaze, mix powdered sugar, lemon juice, and basil together until smooth. Drizzle over the cooled cake.

Storage

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Reheating

Serve at room temperature, or microwave individual slices for 10-15 seconds to warm slightly.

Scan for cooking tips & leave a review!

itsonly.recipes/view/lemon-basil-bundt-cake

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.