My brother pointed out to me recently, that lemon and basil go together quite beautifully. So of course I have to try it out! You might feel its a little bit daring with the amount of basil but i think it needs it, hope you like it.
LEMON AND BASIL DRIZZLE CAKE
140g caster sugar
200g self raising flour
120g butter softened
2 lemons zested and juiced
30 large basil leaves crushed in a pestle and mortar(half for cake and half for icing)
200g icing sugar
Preheat the oven to 180C. Lightly grease a loaf pan. Throw sugar, eggs, flour, butter, lemon rind, half the crushed basil and milk into your kenwood chef mixer. Beat on high for 4-5 minutes or until the mix is pale and thick. Pour into your pan and bake for 45 min or until a skewer comes out clean when inserted. Cool on a wire rack. When cooled use the juice from one lemon, the other half of your crushed basil and mix in the icing sugar and drizzle over the cake.