Lemon Basil Cake

Lemon Basil Layer Cake with Lemon Cream Frosting

 Based on a recipe by the Redd party


 For the cake: 2 c flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt, 1/2 c whole milk, 2 ½ TBS fresh lemon juice, 1/2 c sour cream, 1/2 c butter, softened, 1 c granulated sugar, 2 large eggs, 1/3 c chopped fresh basil

 For the frosting: 1 1/4 c heavy whipping cream, 1/2 c confectioner's sugar, 1 jar of Lemon curd (8-12 oz)

Cakes: Preheat oven to 375 degrees. Coat two 8-inch round cake pans with Pam. Sift together flour, baking soda, baking powder, and salt. Stir together lemon juice and milk (milk will curdle). Beat butter in bowl of electric mixer until creamy. Gradually add sugar and beat till pale and fluffy. Add eggs one at a time, beating well after each addition. Alternating, add flour mixture, milk mixture, and sour cream in batches, mixing at low speed. Begin and end with flour mixture. Add basil and mix on low till incorporated. Divide batter between pans. Bake for 19 to 22 minutes or until tester comes out clean. Cool in pans on rack for 5 minutes, then invert onto racks.

Frosting: Beat cream and confectioner's sugar until stiff peaks form. Fold one third of whipped cream into lemon curd to lighten, then add the remaining cream and fold in gently.

Assembly: Put one layer, rounded side up, on a cake plate and spread 1/4 of the frosting and spread. Top with second layer, rounded side down, and spread frosting on top and sides. Garnish with lemon wedges and basil leaves.

This is also a terrific vanilla cake – omit the basil, add 1 ½ tsp vanilla and use whatever flavor frosting you’d like to top it off. I like it with strawberry cream cheese frosting…