In this recipe the sweet, tartness of lime is deliciously mixed into a smooth-textured, moist pound cake. The Basil herb does not overpower the lime, but it gives just the right amount of added flavor to the cake and glaze. It's a perfect dessert for summertime- served with a little whipped topping, and a glass of iced tea on the side. Delightful!
BASIL (dried herb)
Ingredients- For The Cake:
3 cups flour
1/4 tsp salt
1/2 tsp baking powder
2 Tblspns Basil (dried herb), ground fine
1 cup butter, room temperature
1/2 cup butter flavored shortening
3 cups granulated sugar
6 eggs, room temperature
1/2 cup buttermilk
1 small container lime yogurt
2 tsp lime extract
1/3 cup lime juice
Zest from one fresh lime
Ingredients & Directions For The Glaze: Place the lime juice, granulated sugar, and Basil in a saucepan and bring to a low boil for about 4 minutes. Pour the cooked mixture through a strainer and discard the basil. Mix the powdered sugar with the cooked liquid until it is a slightly thick, syrup consistency.
1/4 cup lime juice
1/4 cup granulated sugar
2 tsp Basil (dried herb)
1/3 - 1/2 cup (sifted) powdered sugar
Directions- For The Cake: Preheat oven to 325 degrees. Coat (with cooking spray) a Bundt pan. Mix together the flour, salt, baking powder, and ground Basil. In a separate large bowl cream the butter, sugar, and shortening. Add the eggs, one at a time and mix until fluffy. In a small bowl, blend together the yogurt and buttermilk. Add the flour mixture and yogurt mixture to the butter mixture alternately, starting and ending with the flour. Add the lime extract, lime juice and zest and mix well. Pour the batter into the prepared pan and bake for 1 hour and 15 minutes, or until a knife inserted into the center of the cake comes out clean. Let the cake cool completely before removing from the pan. Drizzle the glaze over the cooled cake and sprinkle additional lime zest over the cake top.
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