Table of Contents
Grease and flour an 8-inch round pan or standard loaf pan. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Using your fingers, mix the sugar with the lemon zest in a large bowl until the sugar has the texture of damp sand. Add the yogurt and lemon juice, and mix well.
Add Fresh Basil Flavor; mix well. Add flour mixture alternately with milk, beating until just combined. Divide evenly into pans. Bake 18-21 minutes, rotating pans half way between baking, or until toothpick inserted in center comes out clean. Cool cakes in pan on cooling grid 5 minutes.
Grease and flour an 8-inch round pan or standard loaf pan. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Using your fingers, mix the sugar with the lemon zest in a large bowl until the sugar has the texture of damp sand.
In large bowl, stir together flour, baking powder and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs one at a time, mixing well after each. Add Fresh Basil Flavor; mix well. Add flour mixture alternately with milk, beating until just combined. Divide evenly into pans.
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