Lemon Basil Yogurt Cake

Preheat oven to 350°F. Grease and flour a 9-inch round cake pan or standard size loaf pan. In a medium bowl, whisk together the all-purpose flour, baking powder and salt. Set aside.

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. Then add the vegetable oil, eggs, vanilla, and basil. Whisk until well-blended.

Carefully fold in the dry mixture until just combined. Pour into the prepared pan. Bake for about 40 minutes for the round pan and about 55 minutes for a loaf pan, or until a toothpick inserted in the center of the cake comes out clean.

Make the glaze by combining the powdered sugar, lemon juice and milk in a small bowl. Stir. When the cake is cool, drizzle the glaze over the top.