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Ingredients

• Cake:
• 10 tablespoon butter, softened and divided
• 1 3/4 cups plus 2 tablespoons granulated sugar, divided
• 2 1/4 cups all-purpose flour (about 10 ounces)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons grated lemon rind
• 2 teaspoons vanilla extract
• 3 large eggs
• 1/2 cup low-fat buttermilk
• 2 tablespoons fresh lemon juice
• 3 large egg whites
• Glaze:
• 1/4 cup half-and-half
• 3 tablespoons chopped fresh basil
• 1 1/2 cups powdered sugar, sifted
• 2 tablespoons fresh lemon juice
• Dash of salt

Description

Make The Cake Ahead, And Freeze It For Up To Two Weeks. Thaw In The Refrigerator, And Bring To Room Temperature Before Glazing. Follow The Directions For Applying The Glaze In Two Steps To Allow It To Permeate The Cake More Thoroughly. A Fresh Basil Sprig

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