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Ingredients
- 180 g (1 1/2 cups) AP flour minus 1 T potato flour
- 1 T potato flour
- 2 t baking powder
- 1/2 t salt
- 1/2 cup low fat Greek yogurt
- 1/2 cup full fat sour cream
- 200 g (1 cup) sugar
- 3 large eggs
- zest of 2 lemons (save them for the juice!)
- 2 T lemon juice
- 1/2 t vanilla
- 1/2 cup vegetable oil (I used grapeseed)
- For the Lemon-Basil Syrup:
- 100 g (1/2 cup) sugar
- 2 T water
- 6 T fresh lemon juice
- zest peeled in strips from 1/2 of a lemon
- 2 large basil leaves
- For the Lemon-Basil Glaze:
- 1/4 cup heavy cream
- 3 T chopped basil leaves
- 2 T lemon juice, to taste
- 1 â 1 1/2 cups confectionersâ sugar, to taste (the more sugar you use, the sweeter and more opaque it will be)
- pinch of salt
- For the Lemon-Basil Sugar:
- 50 g (1/4 cup) sugar
- 1/2 t lemon zest
- 2 large basil leaves
View Full Recipe at The Spiced Life
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