Don’t you just love when you know you have important things to do but simply forget them.
It may not happen often, but when it does.
LOOK OUT.
I knew I needed printer ink, even though I don’t recall any indicator reminding me that the ink was low. I figure it out all on my own, when the papers I was printing, were coming out BLANK !?
Really, now to on top of trying to figure out what items I just printing with the disappearing ink and remember all the pages I was supposed to print, but didn’t hit the print button, because I so quickly realized THEY wouldn’t print.
Luckily someone was on top of my laziness and emailed a reminder to print those papers and they are due tomorrow. So I jump up and install the ink and print the papers and then read them….well then it all goes haywire, I have a habit of signing then reading. I signed papers saying I agree to be somewhere and well, I won’t be.
Simple as that!
Too many things going on, now I need someone to fill in for me. Who wants to be me for the night? I pay in baked treats???
How about some of these Lemon Basil Bundt Cakes?
They are wonderful if I do say so myself!
But really what lemon baked treat isn’t yummy. I’m in love with lemon!!!
Lemon and basil are such a great flavor combination. I just love it. These cute mini bundt cakes are moist and delicious with a light refreshing flavor and the added lemon icing makes them, well OVER the TOP yummy!
- 1 cup sugar
- ½ cup butter
- 1 egg
- 1 teaspoon vanilla
- 5 tablespoons lemon juice
- ¾ cup milk
- 1 teaspoon lemon extract
- 1 teaspoon grated lemon rind
- 1 tablespoon (6 leaves) fresh chopped basil
- 1½ cups flour
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- Beat butter and sugar, add in eggs and vanilla. Measure out milk and place lemon juice on top of milk and let it sour the milk (2 minutes), then add to it the lemon extract, rind and basil. Add that alternating with flour mixed with baking powder, baking soda and salt to the butter and sugar mixture, until all combined.
- Place 6 tablespoons batter into mini bundt pans and bake at 375 degrees for 20 minutes.
- Lemon Icing: 1 cup powdered sugar, 1 tablespoon water, 1 teaspoon lemon extract. Mix until smooth and pipe onto cooled cakes.
Well if no one wants to be me, I guess I’ll be stuck eating all these by myself 🙂 Don’t feel to bad for me!
Now that summer is almost here it really has me thinking of making MORE lemon items.
I just LOVE this Lemon Pasta Salad with Feta Cheese.
Lemon Tuna Pasta Salad without MAYO
*The Mini Lemon Basil Bundt Cakes can easily be baked into cupcakes if you don’t have a mini bundt, if you do then I would only place three tablespoons batter into each compartment and bake them a shorter time.
JulieD says
April 26, 2012 at 1:07 pmThey look yummy, Diane!!
Adena says
April 26, 2012 at 1:41 pmI LOVE anything lemon and basil is growing like crazy in my garden right now so I think I MUST make these, asap!!
Angela says
April 26, 2012 at 4:52 pmthey sure do look good and I have to try and make them as well:) thanks for sharing.
Paula says
April 26, 2012 at 7:35 pmSweet and savory bundts and minis! Love these.
Lu Ann says
April 26, 2012 at 10:23 pmOh those look fabulous! My toddler asked for lemon cakes for his 3rd birthday and I might just hafta make a bunch of these!
Thanks for sharing, I can’t wait to taste your recipe.
PS – coincidentally I work for treats!
Diane says
May 10, 2012 at 10:43 pmLOL, so funny, and I love that your 3 yr old likes lemon cake 🙂
Carolyn says
April 27, 2012 at 5:05 amOkay, so yum. Funny, I just made lemon rosemary scones. I love the combo of lemon with different herbs.
Diane says
April 27, 2012 at 9:56 amohhh…I love scones they sound great!
Christy @ Life of a Modern Housewife says
April 27, 2012 at 6:16 amOh yummy!! I love basil and lemon, right up my alley!! Have a great weekend!
http://www.lifeofamodernhousewife.com
Diane says
April 27, 2012 at 9:57 amThanks so much! Have a wonderful weekend too 🙂
[email protected] says
April 27, 2012 at 6:45 amDaine those are SO pretty. 🙂
Perfect for spring!
Diane says
April 27, 2012 at 9:56 amThanks Sommer 🙂
Dorothy at Shockinglydelicious says
April 27, 2012 at 10:52 amMmmm…lemon and basil ANYTHING is OK by me!
See you at Camp B next week!
Diane says
April 27, 2012 at 3:13 pmCan’t wait to see you 🙂
Lori @ RecipeGirl says
April 27, 2012 at 9:32 pmSo cute! Are these for the bake sale?
Diane says
April 27, 2012 at 11:56 pmsadly no they were mostly eaten by me 🙂 that sounds selfish, I would have donated if I lived closer…I always feel so out of the loop!
katherine says
April 28, 2012 at 11:10 amI should never visit your blog when I am hungry, giggle everything looks fantastic. I can’t wait to try the mini lemon bundts. xo
Sylvie @ Gourmande in the Kitchen says
April 28, 2012 at 1:51 pmLemon and basil is such a nice pair and those little bundts are the cutest.
Katherines Corner says
April 28, 2012 at 2:56 pmI’m sharing these at Katherines Corner on Monday xo
Brenda @ a farmgirl's dabbles says
April 28, 2012 at 3:49 pmSo adorable! I need to invest in some mini Bundt pans!!
Jen @ Jen's Favorite Cookies says
April 28, 2012 at 6:22 pmI’ll be you anyday for some of THOSE baked treats! Yum!
Magic of Spice says
April 29, 2012 at 11:12 amThese are just so pretty, and love this flavor combination!
alison @ Ingredients, Inc. says
April 29, 2012 at 3:42 pmso springy and cute!
Russell at Chasing Delicious says
April 29, 2012 at 4:17 pmThese are so cute – who doesn’t love mini cakes? And I love the lemon and basil combination.
Phyllis Randolph-Whitacre says
December 22, 2017 at 4:16 pmHello. These sound amazing. I was wondering how you prepare the bunt pans? Butter? Flour?
Diane says
December 23, 2017 at 12:52 pmI use a baking spray, it’s called Baklene (it’s not like pam) It gives any pan a good coating, it’s an oil and flour mix. If you can’t find it, use shortening and flour, sometimes butter will burn quicker and give a dark coating, bundt pans have groves so give it a nice even coat, then flour it.