Ingredients:

  • 3/4 cup (170g) unsalted butter, softened
  • 1/2 cup (60g) fresh basil leaves, packed
  • 1 tsp (5ml) vanilla extract
  • 1 cup (200g) fine granulated sugar
  • 3 large eggs, room temperature
  • 2 cups (250g) all-purpose flour, sifted
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1/2 cup (120g) plain Greek yogurt, room temperature
  • 1/4 cup (60ml) whole milk, room temperature
  • 1 cup (120g) powdered sugar, sifted
  • 1 tbsp (15ml) fresh basil-infused milk
  • 1 tsp (5ml) lemon juice

Instructions:

  1. Melt the butter in a small saucepan over low heat. Add the fresh basil leaves and keep on the lowest setting for 5 minutes, ensuring the butter does not brown.
  2. Remove from heat and let the butter cool to room temperature. Strain out the leaves, pressing them with a spoon to extract all the herbal oil.
  3. Grease a 10-cup Bundt pan thoroughly with butter and dust with a light coating of flour, tapping out the excess. Preheat oven to 325°F (163°C).
  4. In a large bowl, cream the infused butter and granulated sugar on medium-high until the mixture is pale and fluffy (about 3-5 minutes).
  5. Add eggs one at a time, beating well after each addition. If the batter separates, add a tablespoon of the measured flour to bind it.
  6. Stir in the vanilla extract until fully incorporated.
  7. Sift together flour, baking soda, and salt.
  8. Gradually add the dry ingredients to the butter mixture, alternating with the Greek yogurt and milk (Dry -> Yogurt -> Dry -> Milk -> Dry).
  9. Mix on low speed only until no streaks of flour remain to avoid a tough texture.
  10. Pour the batter into the prepared Bundt pan and bake for 70 minutes or until a toothpick comes out clean.