Lemon Basil Butter Cake

With fresh lemon and basil, and plenty of rich and creamy Dinner Bell Unsalted Butter, this Lemon Basil Butter Cake is moist, decadent, and maybe a little unexpected —much like spring itself! The secret to this cake’s success, of course, is the basil infused butter. It’s incredibly simple to make and offers a delicious herbiness that tames the tangy buttercream frosting in just the right way. (And you can use the inside of the butter wrapper to grease your cake pan!) The lemon curd drizzle adds one final burst of sweetness to each bite, just like a ray of April sunshine. This cake would be a bright and welcome addition to your Easter table, or any time you want to wake up your sleeping tastebuds.

HOW TO:

1. To make the basil butter, in a food processor, blend the basil until finely chopped. Add the butter and blend until well combined, 1 minute. Set aside.
2. To make the cake, preheat the oven to 350ºF. Line a 9x13-inch pan with parchment paper and set aside.
3. In a liquid measuring cup, whisk together the milk, lemon juice, and vanilla. Set aside.
4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
5. In a stand mixer fitted with the paddle attachment, combine the basil butter, sugar, and lemon zest. Mix on medium speed until light and fluffy, 10 minutes.
6. Add the eggs, one at a time, and beat on low speed until incorporated, scraping down the sides of the bowl as needed.
7. Add one-third of the dry ingredients and half of the wet ingredients and mix on low speed until combined. Repeat with another one-third of the dry ingredients and remaining wet ingredients. Add the remaining dry ingredients and mix until combined, scraping down the sides of the bowl as needed.
8. Transfer the batter to the prepared pan and spread evenly. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack and let cool to room temperature, about 1 hour.
9. To make the buttercream, in a stand mixer fitted with the paddle attachment, beat the butter, lemon juice, lemon zest, and salt at a low speed until incorporated, 1 minute. Slowly add the powdered sugar, 1 cup at a time, until incorporated. Increase the speed to medium high and beat until light and fluffy, about 5 minutes.
10. Frost the cake as desired. Drizzle the lemon curd on top and garnish with basil leaves. Enjoy! Leftover cake can be stored in an airtight container at room temperature for up to 3 days.

Recipe adapted from: the kitchn