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Categories:
butter sugar flour baking powder baking soda salt lemon rind vanilla eggs low-fat buttermilk lemon juice egg whites fresh basil powdered sugar lemon juice salt
Viewed: 21 - Published at: 10 years agoIngredients
- 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
Method
- Preheat oven to 325°.
- To prepare cake, coat a 12-cup Bundt pan with 1 tablespoon butter, and dust with 2 tablespoons granulated sugar.
- 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.
- 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.
- 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.