post #16 of 16
Originally Posted by cakeyouverymuch

When I make my lemon basil cake I simply add 1/2 cup of very finely chopped basil to the sugar in my recipe along with the zest of two lemons the night before and let it sit overnight to infuse the flavor into the sugar. Then the next day I proceed with my recipe as usual, using the juice of the two lemons as part of the liquid. I've never combined lime with basil, but it sounds good. When I do the lime on its own I use 3-4 limes in place of the lemon. The 1/2 cup of basil seems to be about right for a recipe that does two 8 in. layers and the small flecks of basil and lemon zest add to the look of the cake when it is cut IMO. HTH

This sounds wonderful! Definitely going on my list to try! Thanks!