Basil Sugar Pound Cakes are a fresh and modern twist on a classic dessert. With rich, buttery pound cake as the base and a sparkling basil-infused sugar topping, this recipe offers a delightful blend of herbaceous and sweet flavors. Perfect for spring and summer gatherings or simply enjoying with a cup of tea, these cakes bring a garden-fresh flair to the dessert table.
Why You’ll Love This Recipe
- Subtly sweet and aromatic with a fresh basil kick
- Moist, tender crumb thanks to buttermilk and butter
- Easy to prepare and perfect for gifting or entertaining
- Basil sugar adds texture and a pop of flavor
- Can be made in mini loaves or a full-size cake pan
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pound Cakes
- Unsalted butter, softened
- Granulated sugar
- Large eggs
- All-purpose flour
- Baking powder
- Salt
- Buttermilk
- Vanilla extract
- Lemon zest
Basil Sugar
- Granulated sugar
- Fresh basil leaves
- Lemon zest
Directions
- Preheat oven: Set to 350°F (180°C). Grease and line three 5×3-inch loaf pans with parchment paper.
- Mix dry ingredients: Sift flour, baking powder, and salt in a bowl.
- Cream butter and sugar: In a stand mixer, beat softened butter and sugar until light and fluffy (3–5 minutes).
- Add eggs and flavorings: Add eggs one at a time, then mix in vanilla and lemon zest.
- Combine wet and dry: Alternate adding flour mixture and buttermilk to the batter, starting and ending with flour. Mix just until combined.
- Bake: Divide batter between prepared pans. Bake for 25–30 minutes, or until a toothpick comes out clean. Let cool 15 minutes before removing from pans.
- Make basil sugar: In a food processor, pulse sugar, basil leaves, and lemon zest until fine and fragrant.
- Finish: Once cakes are completely cool, sprinkle with basil sugar before serving.
Servings and Timing
- Makes: 3 mini loaves (5×3-inch)
- Servings: 8–10 slices per loaf
- Prep Time: 15 minutes
- Bake Time: 25–30 minutes
- Total Time: About 1 hour
Variations
- Bake in a single 9×5-inch loaf pan at 325°F for 55–60 minutes
- Add blueberries or raspberries for a fruity touch
- Substitute mint or thyme for basil in the sugar
- Serve with a dollop of whipped cream or lemon glaze
- Use orange zest instead of lemon for a citrusy variation
Storage/Reheating
- Room Temperature: Store wrapped or in an airtight container for up to 3 days
- Refrigerator: Keeps well chilled for up to 5 days
- Freezer: Freeze unglazed cake for up to 3 months; add basil sugar after thawing
- Reheat: Gently warm in the microwave or oven; sprinkle with fresh basil sugar again if needed
FAQs
What is basil sugar?
Basil sugar is granulated sugar blended with fresh basil and lemon zest, adding a bright, herbal sweetness.
Can I make this cake in a regular loaf pan?
Yes, just adjust the baking time to about 55–60 minutes at a slightly lower temperature (325°F).
Do I need a food processor for the basil sugar?
It helps for even blending, but you can also finely chop the basil and zest by hand and mix with sugar.
Can I use dried basil?
Fresh basil is strongly recommended for the best flavor and color.
What if I don’t have buttermilk?
Use whole milk with a splash of lemon juice or vinegar as a substitute.
Can I make the basil sugar ahead of time?
Yes, store it in the refrigerator for up to one week.
Is this cake dense?
It has a tender crumb with a rich, buttery texture—denser than a sponge but still moist.
Can I skip the basil?
You can, but the basil is what gives this cake its unique and refreshing flavor profile.
What’s the best way to serve this cake?
Serve at room temperature, plain or with whipped cream and berries.
Can I add a glaze?
Yes, a simple lemon or basil glaze would complement it beautifully.
Conclusion
Basil Sugar Pound Cakes are a sweet and fragrant way to celebrate the fresh flavors of the season. With their buttery base and sparkling herbal sugar topping, these cakes are a unique treat that elevates traditional pound cake into something truly special. Whether enjoyed with afternoon tea or served at a garden party, they’re sure to impress.
Print
Basil Sugar Pound Cakes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10–12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and buttery pound cake with a fragrant twist of fresh basil and lemon, creating a unique sweet-savory flavor profile.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 Tbsp finely chopped fresh basil
- Zest of 1 lemon
- 2 Tbsp milk
- Optional: 1 Tbsp sugar mixed with 1 tsp chopped basil for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- In a medium bowl, whisk flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Mix in basil, lemon zest, and milk.
- Gradually mix in the dry ingredients until just combined.
- Pour batter into prepared pan and smooth top. Sprinkle with optional basil sugar topping.
- Bake for 55–65 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
Notes
- Use fresh basil for best flavor; chop very finely.
- The basil sugar topping adds a light crunch and extra aroma.
- Ensure ingredients are room temperature for even mixing.
- Store tightly wrapped at room temperature for up to 3 days.
- This cake pairs well with tea or fresh berries.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 21 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 70 mg