Pound Cake with Basil Syrup

Ingredient for Pound Cake with Basil Syrup

• 2.5 sticks of unsalted butter, softened (I would reduce this to 1.5 to 2 sticks)

• 1 and 1/4 cups of granular sugar (240 g)

• 1/4 teaspoon salt

• 6 large eggs

• 1/4 cup of whole milk, room temperature

• 2.5 cups cake flour (300 g)

• 1 cup packed fresh basil leaves

• 1/8 cup granular sugar

• 1/8 to 1/4 cup warm water

Directions for Pound Cake with Basil Syrup

1. Preheat oven = 325 degrees F. Butter a 10 x 5 inch loaf pan. Line the bottom with a strip of parchment paper that extends 2 inches past the short ends of the pan.

2. In a large bowl, using an electric mixer, cream the butter with sugar (1.25 cups), vanilla, and salt at a medium speed until fluffy (about 3 minutes).

3. Add eggs, 2 at a time to the mixture, beating with electric mixer between the additions of eggs. Add in the milk, beat in. Slowly sift the flour over the batter. Using a whisk, combine until smooth. Transfer batter into the prepared loaf pan. Smooth the surface of the batter with a spatula.

4. Bake the pound cake for 60-90 minutes until it is golden brown on the top and cracked down the center. Check for doneness by inserting a toothpick into the center of the loaf, should be clean when removed. Allow the cake to cool in the pan on a wire rack for 10 minutes, then unmold. Place on the wire rack to cool completely.

5. Basil Syrup: Blanch fresh basil into boiling water for 30 seconds. Transfer to ice bath. Pat basil dry. Combine 1/8 cup of hot water and 1/8 cup of sugar, stir until sugar dissolves. Place basil, pinch of salt, and cooled sugar water into a food prep. Pulse until combined. Strain through a cheesecloth and fine mesh strainer. If syrup too runny, place into a small saucepan over low heat and reduce liquid until thickened.