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1
Preheat oven to 325u00b0F. Spray bundt pan and dust lightly with flour, or spray with baking spray.
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2
Place sugar, eggs, yolks and kosher salt in the bowl of a stand mixer. Using the whip attachment, whip on the highest setting until pale and fluffy.
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3
While mixer is going, slowly drizzle in olive oil. Don't rush, keep a slow, steady drizzle until it's all incorporated, then turn off mixer and remove bowl.
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4
Flour and baking oowder should be incorporated by folding in 3 additions. First sprinkle 1 cup flour and 1 teaspoon baking powder over the surface of batter, then gently fold in with a rubber spatula. Repeat with another 1 cup flour and 1 teaspoon baking powder. Lastly, fold in remaining flour and baking powder.
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5
Sprinkle fresh basil over batter, being careful to break up the pieces of basil so it isn't all clumped in one place. Fold in gently.
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6
Pour batter into prepared bundt pan. Spread out evenly. Bake at 325u00b0F for 50-60 minutes until a cake tester comes out clean.
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7
Allow cake to cool in pan for 5-10 minutes. Flip pan over on a cooling rack. Allow cake to cool fully on the cooling rack.
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8
Once cake is cooled, prepare glaze. Place powdered sugar, powdered freeze-dried strawberry (feeze-dried strawberries can be pulsed in a food processor to create a powder), and non-dairy milk in a small mixing bowl and whisk thoroughly. The glaze will be very thick. Glaze should slowly run off the whisk when lifted. If it stays stuck in the whisk, add 1 more teaspoon nondairy milk and whisk it in.
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9
Allow glaze to sit for 5 minutes. This lets the strawberries rehydrate a bit in the liquid. After 5 minutes, whisk glaze briefly.
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10
Evenly spread glaze over the top of the bundt cake. The glaze will not immediately run down the sides. Allow cake to sit for 5-10 minutes for the glaze to slowly run down and then set.
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11
Serve at room temperature. This cake can be frozen and allowed to come to room temperature on the counter before serving. Cake lasts for 5-7 days in the refrigerator.
