My cake recipe is from the latest edition of Cooking
Light. Here it is but if you plan to make it be sure
to sift the dry ingredients together. This helps
"fluff" the texture of the cake this works better than
whisking.


Pound Cake with Lemon-Basil Glaze

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
Preparation
1. Preheat oven to 325°.

2. To prepare cake, coat a 12-cup Bundt pan with 1
tablespoon butter, and dust with 2 tablespoons
granulated sugar.

3. Lightly spoon flour into dry measuring cups; level
with a knife. Combine flour and next 3 ingredients
(through 1/4 teaspoon salt) in a bowl, stirring well
with a whisk. Combine 1 1/2 cups granulated sugar and
the remaining 9 tablespoons butter in a large bowl;
beat with a mixer at medium-high speed until light and
fluffy. Beat in rind and extract. Add eggs, 1 at a
time, beating well after each addition. Combine
buttermilk and 2 tablespoons juice. Add flour mixture
and buttermilk mixture alternately to sugar mixture,
beginning and ending with flour mixture.

4. Place egg whites in a large bowl; beat with a mixer
at high speed until soft peaks form, using clean, dry
beaters. Add remaining 1/4 cup granulated sugar, 1
tablespoon at a time, beating until stiff peaks form.
Gently fold one-third of egg white mixture into
batter; fold in remaining egg white mixture. Spoon
batter into prepared pan. Bake at 325° for 55 minutes
or until a wooden pick inserted in center comes out
clean. Cool cake in pan on a wire rack for 10 minutes.
Remove cake from pan; cool completely on wire rack.

5. To prepare glaze, combine half-and-half and basil in
a small microwave-safe bowl; microwave at HIGH for 45
seconds. Let stand 5 minutes. Strain mixture through a
sieve over a bowl; discard basil. Combine
half-and-half, powdered sugar, 2 tablespoons juice,
and dash of salt; stir with a whisk until smooth.
Drizzle half of glaze over cake; let stand 5 minutes
or until set. Repeat procedure with remaining glaze.