Lemon Basil Loaf Cake

I love using fresh herbs in baked goods........basil, rosemary, thyme.......they give something special to sweets.

Here, I made a lemon basil loaf cake and garnished with fresh roses from my garden.

I grow 6 different varieties of basil in the garden, all in pots.

This is a super MOIST cake and pretty too!

It is one of my best!

Here is how I made it, I hope you try it.  xo

Lemon Basil Loaf:

1 cup sugar

zest of a large lemon

2 eggs

1/2 cup vegetable oil

1 tsp vanilla

1/2 cup sour cream

1 tbsp fresh lemon juice

1 cup all purpose flour

1/2 cup almond flour (if you don't have almond flour, then use 1.5 cups of flour)

2 tsp baking powder

1/3 cup of fresh basil, chopped

Start by mixing the lemon zest into the sugar, until fragrant, and looks like wet sand.

In a measuring cup, add 1/2 cup of vegetable oil with the 2 eggs, lemon juice and vanilla.   Mix with a fork until emulsified.

Pour this mixture into the sugar and zest.    Combine.   Add in the sour cream and mix.

Next, add in the flour and almond flour with the baking powder.

Lastly, add in the chopped fresh basil.

Pour into a small 8" parchment lined loaf pan.

Bake 45 minutes at 350F.

Make the icing:

2 cups of confectioners sugar mixed with 1 tbsp (or more) of fresh lemon juice.   Whisk with a fork until desired consistency.

I pour my glaze over the cake while still warm.

Stud with micro basil and rose petals!  (the roses will dry out, but if they are not sprayed, they are totally edible!).

This is simple and SO DELICIOUS!

:)