Pound Cake with Lemon-Basil Glaze

Pound Cake with Lemon-Basil Glaze Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Make the cake ahead, and freeze it for up to two weeks. Thaw in the refrigerator, and bring to room temperature before glazing. Follow the directions for applying the glaze in two steps to allow it to permeate the cake more thoroughly. A fresh basil sprig is a lovely garnish.

Yield:

16 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 284
Caloriesfromfat 28 %
Fat 8.9 g
Satfat 5.3 g
Monofat 2.4 g
Polyfat 0.5 g
Protein 4.2 g
Carbohydrate 47.3 g
Fiber 0.5 g
Cholesterol 61 mg
Iron 1 mg
Sodium 173 mg
Calcium 42 mg

Ingredients

Cake:
10 tablespoon butter, softened and divided
1 3/4 cups plus 2 tablespoons granulated sugar, divided
2 1/4 cups all-purpose flour (about 10 ounces)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons grated lemon rind
2 teaspoons vanilla extract
3 large eggs
1/2 cup low-fat buttermilk
2 tablespoons fresh lemon juice
3 large egg whites
Glaze:
1/4 cup half-and-half
3 tablespoons chopped fresh basil
1 1/2 cups powdered sugar, sifted
2 tablespoons fresh lemon juice
Dash of salt

Preparation

1. Preheat oven to 325°.

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 325° 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.

Julianna Grimes,

Cooking Light

June 2008
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