LEMON ,BASIL AND YOGHURT CAKE .

I am going to share this recipe that uses chopped basil , lemon juice and lemon zest as well as Greek yoghurt, 1 and 1/2 cups of plain flour, 1 and 1/2 dsp of baking powder, 1/2 tsp of salt, 1 cup of castor sugar, finely grated zest of 2 lemons, 1/3rd cup of Greek yoghurt, 1 tbs of lemon juice, 1/2 cup of canola oil, 1/3rd cup of chopped basil, 2 lightly beaten eggs and finally 1 tsp of vanilla extract. 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 ), 1 and 1/2 dsp of baking powder and 1/2 tsp of salt. In a large bowl use your fingers to mix together 1 cup of 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.