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.