Lemon Basil Bundt Cake

🕒 Prep: 15 min
🔥 Cook: 50 min
🍽 Serves: 12
★★★★★
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When life gives you lemons, make a Lemon Basil Bundt Cake! This cake combines bright citrus with fresh herbs, creating a dessert that's perfect for any occasion. The blend of tangy lemon and aromatic basil results in a cake as refreshing as it is delightful.

Ingredients for Lemon Basil Bundt Cake

All-purpose flour forms the base of our cake, providing structure. Granulated sugar sweetens the cake while helping to create a tender crumb. Unsalted butter adds richness and flavor. The sour cream keeps the cake moist and adds a subtle tang. Eggs bind everything together and add richness. Fresh lemon juice and lemon zest are the stars of the show, delivering vibrant citrus flavor. Meanwhile, fresh basil introduces an unexpected, aromatic twist. The baking powder and baking soda work together to lift the cake, while salt enhances all the flavors.

Tips & Tricks

  • Ensure your butter is at room temperature for easy creaming.
  • Fresh basil is key—dried basil won't give the same vibrant flavor.
  • Use a Microplane to zest the lemons; it will give you the best texture without the bitter pith.

Serving Suggestions

This cake pairs wonderfully with a light, fruity tea or a sparkling lemonade. For a more decadent treat, serve with a dollop of whipped cream or a scoop of vanilla ice cream. A few fresh basil leaves can be scattered on top for a touch of color and flavor.

Frequently Asked Questions

Can I use dried basil instead of fresh?
Fresh basil is recommended for its vibrant flavor, but if necessary, use half the amount of dried basil.
Can I make this cake ahead of time?
Yes, the cake can be made a day in advance. Store it in an airtight container and glaze it right before serving.
What type of Bundt pan should I use?
A standard 10-cup Bundt pan works best for this recipe. Ensure it is well-greased to prevent sticking.

Lemon Basil Bundt Cake Recipe Walkthrough

Start by preheating your oven to 350°F and thoroughly greasing a Bundt pan. In a large bowl, cream together the butter and sugar. You'll want to mix until it's light and fluffy; this takes about 3-5 minutes. Then, add the eggs one at a time, ensuring each one is fully incorporated before adding the next. Mix in the lemon juice, zest, and sour cream until smooth.

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to your wet mixture. Stir gently until just combined; overmixing can make the cake dense. Finally, fold in the finely chopped basil, distributing it evenly throughout the batter.

Pour the batter into your prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 45-50 minutes. It’s done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely.

While the cake cools, make the glaze by whisking together powdered sugar, lemon juice, and basil until smooth. Once the cake is completely cool, drizzle the glaze over it, letting it cascade down the sides for a beautiful finish.

Why You'll Love This Recipe

  • Unique flavor combination of lemon and basil.
  • Moist and tender texture thanks to sour cream.
  • Easy-to-follow steps for a stunning dessert.
  • Perfect for spring and summer gatherings.

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

Step-by-step 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.

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