Lemon Basil Butter Cake - Dinner Bell Creamery

Ingredients

• FOR THE BASIL BUTTER:
• ½ cup freshly packed basil leaves
• 1 cup (2 sticks) Dinner Bell Unsalted Butter
• FOR THE LEMON BASIL CAKE:
• ¾ cup whole milk, room temperature
• ¼ cup freshly squeezed lemon juice
• 2 teaspoons vanilla extract
• 2 ¼ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¾ teaspoon kosher salt
• ½ teaspoon baking soda
• 1 cup basil butter
• 1 ½ cups granulated sugar
• 2 tablespoons lemon zest (from 3 lemons)
• 4 large eggs
• FOR THE LEMON BUTTERCREAM:
• 1 cup (2 sticks) Dinner Bell Unsalted Butter, room temperature
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon lemon zest (from 1 to 2 lemons)
• ¼ teaspoon kosher salt
• 4 cups powdered sugar, sifted
• ¼ cup lemon curd, warmed, for drizzling
• Fresh basil leaves, for garnish