LEMON ,BASIL AND YOGHURT CAKE .

Each month I am going to share a recipe with you ,using a vegetable or herb from the home garden . This month I am highlighting Basil . I am going to share this recipe that uses chopped basil , lemon juice and lemon zest as well as Greek yoghurt . Oh and did I mention the aromas that will fill your kitchen while the cake is baking ? So let's get started . Preheat your oven to 180 deg C . Grease either 8" round pan or standard loaf pan and sprinkle lightly with fine polenta . In a medium bowl mix together 1 and 1/2 cups of all purpose flour ( plain ) ,2 and 1/2tsp of baking powder and 1/2 tsp of salt . In a large bowl use your fingers to mix together 1 cup of golden castor sugar with the finely grated zest of 2 lemons , until the sugar mix has the texture of damp sand . Add 3/4 cup of Greek yoghurt and 1 tbs of lemon juice . Use electric whisk and mix well . Now add 1/2 cup of canola / rice bran oil ,2 lightly beaten eggs at room temp ,1 tsp of vanilla extract and finally 1/3 rd cup of finely chopped basil . Continue to whisk until well blended . Carefully fold in the dry ingredients until just combined . Pour into the prepared pan and bake in the preheated oven for 45 minutes or until a skewer inserted comes out clean . Remove from the oven and leave sit in the pan for 5 minutes , cool on a wire rack until completely cool and then drizzle with a lemon glaze . LEMON GLAZE Mix together 1/2 cup of icing sugar , 1 dsp of lemon juice with 1 tsp of milk , stir till well combined .