# What You Need:
→ Cake
01 - 1 box lemon cake mix (approximately 15.2 oz) plus required ingredients (eggs, water, oil) as per package instructions
→ Lemon Basil Syrup
02 - 1/2 cup fresh lemon juice
03 - 1/2 cup granulated sugar
04 - 2 tbsp chopped fresh basil
→ Topping
05 - 1 package instant lemon pudding mix (3 oz)
06 - 2 cups cold milk
07 - 1 cup heavy whipping cream
08 - 2 tbsp powdered sugar
09 - 1/4 cup finely chopped fresh basil
10 - Zest of 1 lemon (optional)
# Directions:
01 - Preheat oven to 350°F and grease a 9x13 inch baking pan.
02 - Prepare lemon cake mix according to package directions. Pour batter into pan and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
03 - Combine fresh lemon juice and sugar in a small saucepan over medium heat. Stir until sugar dissolves. Remove from heat, add chopped basil, steep for 5 minutes, then strain out basil leaves.
04 - Allow cake to cool 10 minutes. Use the end of a wooden spoon to poke holes approximately 1 inch apart over the entire surface.
05 - Pour warm lemon basil syrup evenly over the cake, letting it absorb. Cool the cake completely.
06 - In a bowl, whisk instant lemon pudding mix with cold milk. Let thicken for 5 minutes. In a separate bowl, whip heavy cream with powdered sugar until stiff peaks form. Fold whipped cream and chopped basil into the pudding mixture.
07 - Spread basil cream topping evenly over cooled cake. Garnish with lemon zest if desired.
08 - Refrigerate at least 1 hour to ensure optimal flavor and texture before serving.
