Lemon Basil Poke Cake

• całkowity czas: 2 hours 35 minutes

Składniki

Cooking spray

1 cup granulated sugar

1/2 cup packed fresh lemon basil leaves (about 1/2 ounce), plus more for garnish

1 1/2 tablespoons grated lemon zest plus 1/4 cup fresh lemon juice (about 3 lemons), divided, plus more zest for garnish

2/3 cup extra-virgin olive oil

1 teaspoon vanilla extract

2 large eggs

1 3/4 cups all-purpose flour (about 7 1/2 ounces)

1 teaspoon baking powder

1/2 teaspoon kosher salt

1/4 teaspoon baking soda

3/4 cup whole milk

1/2 cup packed fresh lemon basil leaves (about 1/2 ounce)

1/4 cup granulated sugar

2 tablespoons fresh lemon juice

2 tablespoons water

1 1/2 cups unsifted powdered sugar (about 6 ounces)

1/8 teaspoon kosher salt

2 to 3 tablespoons fresh lemon juice, divided

Wskazówki

Make the cake: Preheat oven to 350°F. Coat an 8-inch square baking pan with cooking spray; line bottom and sides with parchment paper, leaving a 2-inch overhang on opposite sides; set aside.

Combine sugar, basil, and lemon zest in a food processor; process until basil is very finely chopped and sugar resembles wet sand, 20 to 30 seconds. Transfer sugar mixture to a large bowl. Add olive oil, vanilla, and eggs; whisk until smooth and well combined. Set aside.

Whisk together flour, baking powder, salt, and baking soda in a medium bowl. Add flour mixture to sugar mixture alternately with milk in 3 additions, beginning and ending with flour mixture; whisk just until smooth after each addition. Whisk in lemon juice just until combined.

Pour batter into prepared baking pan; tap pan on countertop to release any air bubbles. Bake until a wooden pick inserted into center of cake comes out clean, 32 to 35 minutes.

Meanwhile, make the cake soak: Bring basil, sugar, lemon juice, and 2 tablespoons water to a simmer in a small saucepan over medium, stirring occasionally. Simmer over medium, stirring occasionally, until mixture is slightly thickened, 3 to 4 minutes. Remove from heat; cover and let steep for 10 minutes. Pour through a fine wire-mesh strainer into a heatproof bowl; discard solids. Set aside until ready to use.

Using a wooden pick or thin skewer, poke holes evenly on top of hot cake. Gradually brush warm cake soak evenly over cake until absorbed. Let cake cool in baking pan on a wire rack for 30 minutes. Using parchment overhang as handles, lift cake from pan, and transfer to wire rack. Let cool completely, about 1 hour.

Make the glaze: Whisk together powdered sugar, salt, and 2 tablespoons lemon juice in a small bowl until smooth. Gradually whisk in remaining 1 tablespoon lemon juice, 1/2 teaspoon at a time, as needed to reach a thick yet pourable consistency.

Spread glaze evenly over cooled cake. Let stand until set, about 15 minutes. Garnish with additional basil and lemon zest. Slice and serve.

Wartości Odżywcze

• Kalorie: 447 kcal
• Tłuszcz Całkowity: 18 g
• Tłuszcz Nasycony: 3 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 43 mg
• Sód: 202 mg
• Węglowodany Całkowite: 68 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 48 g
• Białko: 5 g