Basil Sugar Pound Cakes From Thalia Ho

Directions

1. Heat the oven to 350°F (180°C), or 325°F (165°C) if making a single 9x5-inch (23x13-centimeter) loaf. Grease and line three 5x3-inch (14x8-centimeter) loaf pans or one 9x5-inch loaf pan with parchment paper, leaving a slight overhang over the sides of the pans.
2. To make the cakes, sift together the flour, baking powder, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until fluffy, 3 to 5 minutes. Pause, mixing to scrape down the bottom and sides of the bowl. Add the eggs, one at a time, beating well to incorporate each addition, then beat in the vanilla and lemon zest. Beat in half the dry ingredients, followed by the buttermilk, then the rest of the dry ingredients until well combined. Divide among the prepared pans, smoothing out the tops.
4. Bake for 25 to 30 minutes for small loaves, about an hour for a large loaf, until golden brown and a skewer inserted into the middle of the loaves comes out clean. Let cool in the pans for 15 minutes before turning out and onto a wire rack to cool completely.
5. When you’re close to serving time, make the basil sugar. Put the sugar, basil, and lemon zest in a small food processor or grinder. Process until even and fine, stopping before the mixture turns into damp clumps—it shouldn’t take more than 20 seconds. Sprinkle over the cakes before serving or serve with the sliced cake for everyone to sprinkle on top. Store the excess sugar, in an airtight container, in the refrigerator for up to 1 week.