Moist pound cake recipe flavored with bright lemon and fresh sweet basil. It’s the perfect summer dessert for any gathering.

Scale

Lemon Basil Pound Cake

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup unsalted butter (2 sticks), softened & room temperature

1 cup sugar, I use raw sugar

3 large eggs, at room temperature

1/4 cup sour cream, at room temperature

Juice of 1 lemon

zest of 1 lemon

1 teaspoon pure vanilla extract

4–5 fresh basil leaves sliced into ribbons

3 fresh basil leaves for garnish

Cream Cheese Icing

1 block cream cheese, softened to room temp

2 tbsp softened butter

2–4 cups sifted powdered sugar (adding 1 cup at a time and tasting after adding each until you reach desired sweetness.)

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Preheat the oven to 350 degrees and prepare your pan.
In a bowl or stand mixer, combine the softened butter and sugar well.
Add your eggs and vanilla extract to the wet mixture.
Add fresh lemon juice and lemon zest to the wet mixture, and set aside.
In a separate bowl, combine the all purpose flour, baking powder, and salt.
Combine the wet and dry ingredients by folding the dry ingredients into the wet.
Fold fresh basil and sour cream into the mixture. Pour the batter into the prepared pan. Bake for 40-55 minutes, or until it passes the toothpick test.
In a bowl, combine the cream cheese and butter. Whip the mixture for 1 minute or until fluffy.
Add vanilla extract and 1 cup of sifted powdered sugar at a time until desired texture and sweetness is reached.
After removing the cake from the oven, let it cool then remove it from the pan. After completely cooled, smoothe the icing over the cake and garnish with lemon slices and fresh basil ribbons.

Keywords: lemon basil pound cake, lemon, basil, pound cake