It has been a while since I gave you something to bake hasn’t it?! As the weather gets colder we’re turning more to soups, stews and comfort food again. Walking through the stores I’m seeing Christmas stuff out already and although I am a big fan of Christmas, I think it is too early. But, we can’t stop time so here we are. This recipe gives you flavors that I hope will remind you of sunny and warm days just a few weeks ago. Originally a basil sugar pound cake recipe, I just added some blueberries to the middle as I had them handy, hey – that’s how I roll!!
A simple recipe but so tasty! You know I talk about citrus sugar (zest of an orange, lemon, lime or any combination thereof mixed with sugar), this takes it one step further. This time we are mixing fresh basil with sugar – basil sugar. How difficult was that?! I doubled the recipe as I thought of other uses for it – sprinkled lightly over fruit pies before baking, finishing for fresh fruit salad, maybe even something savory like baked cod – I’ll try this one and let you know.
Make this recipe and if you like it, add it to your repertoire of cakes. Some “Well why not…” suggestions are listed below, but use your imagination and make this recipe your own. Please get vaccinated, wear a mask, wash your hands and socialize responsibly. As always – enjoy!
Ingredients
1 1/2 cups (190 grams) all-purpose flour
3/4 tsp baking powder
1/4 tsp fine salt
3/4 cup (1½ sticks/170 grams) unsalted butter, softened
1 1/4 cups (250 grams) citrus sugar (I used orange/lemon flavored sugar, it’s what I had in my pantry)
3 large eggs
1 tsp vanilla extract
Zest of 1 large lemon
1/3 cup plus 1½ tablespoons (100 milliliters) buttermilk (made my own using the quantity of whole milk and ½ tsp vinegar – let it sit for a few minutes on the counter before using)
Optional – 1 cup blueberries
Basil Sugar
1/2 cup (100 grams) granulated sugar
1/4 cup (10 grams) packed basil leaves
Zest of a large lemon
Directions
Heat the oven to 350f – you will reduce it to 325f once the cake goes into the oven
Spray and line the bottom of a 9×5 loaf tin with parchment leaving a slight overhang on opposite ends
In a bowl, sift together the flour, baking powder, and salt – set aside
In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar on medium speed until fluffy, 3 to 5 minutes – scraping the bottom and sides of the bowl half way through
Add the eggs, one at a time, beating well to incorporate each addition, then beat in the vanilla and lemon zest
Beat in half the dry ingredients, followed by the buttermilk, then the rest of the dry ingredients until well combined
Pour the batter into the prepared tin smooth the top and sprinkle the top with additional citrus sugar
Optional – if using blueberries, scoop half the batter in the pan, spread the blueberries on top and finish with the remaining batter
Bake for 55 – 65 minutes or until a toothpick inserted into the center comes out clean
While the cake is baking, make the basil sugar by pulsing the basil, sugar and lemon zest until well mixed When the cake is finished baking, cool in the pan for 10 minutes before removing carefully from the tin
Sprinkle a generous amount of basil sugar on top when it is still warm
Allow to cool completely before slicing
Store any excess sugar, in an airtight container, in the refrigerator for up to 1 week.
Well why not!
If you have a good non-stick baking tin, butter the inside and sprinkle some citrus sugar to coat the buttered surface, then add your batter. This will give an extra crunch to the sides of the cake.
Use any fruit in season – wedges of plums or apples, or any berry
Some good quality lemon or orange marmalade would be ideal to swirl into this pound cake
Before baking, sprinkle to top of the cake with citrus or basil sugar
