Butter, cream cheese, lemon extract and zest, cake flour, and fresh herbs create tasty Petite Lemon-Basil Pound Cakes.
Petite Lemon-Basil Pound Cakes
Makes approximately 80
- ¾ cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1½ cups granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons fresh lemon zest
- ½ teaspoon lemon extract
- 1½ cups plus 2 tablespoons cake flour
- 2 tablespoons finely chopped fresh basil
- ¼ teaspoon salt
- Garnish: confectioners’ sugar
- Preheat oven to 325°. Spray the wells of 3 Nordic Ware Bundt Tea Cakes and Candies pans with baking spray with flour.
- In a large bowl, beat together butter and cream cheese with a mixer at medium-high speed until creamy. Add granulated sugar, beating until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Add lemon zest and lemon extract, beating until combined.
- In a medium bowl, whisk together flour, basil, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined.
- Divide batter among prepared wells of pans. Tap pans on counter to level batter and release air bubbles. Let batter stand in pan for 15 minutes to settle into decorative grooves of wells.
- Bake until edges of cakes are golden brown and a wooden pick inserted in centers comes out clean, approximately 20 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
- Just before serving, garnish cakes with a dusting of confectioners’ sugar, if desired.
Make-Ahead Tip: Cakes can be made up to a week in advance, placed in an airtight container, and frozen. Let thaw completely before dusting with confectioners’ sugar.