Mince the basil finely and then add it to the milk. Set it aside and let it steep for 10 minutes at a minimum, to let the basil oil mix with the milk.

Preheat the oven to 350 F. Butter and flour a 9 inch, 10 cup bundt pan. Set aside.

Whisk together the flour, salt and baking powder. Set aside.

Beat the butter and lime zest in an electric mixer until creamy, about 2 minutes. Slowly add the sugar with the mixer on medium speed, and beat until fluffy, about 2 minutes more. Add the eggs one at a time, beating well after each one. Beat in the vanilla and lime juice.

Alternating ingredients, with the mixer on low speed, mix in the flour mixture and basil milk in 4 and 3 additions, respectively, beginning and ending with the flour mixture. Pour the cake batter into the prepared pan and smooth the top.

Bake for about 40 minutes, you will know the cake is ready to come out when a cake tester comes out clean or with only a few crumbs attacher, and the sides of the cake have begun to pull away from the pan. Let the cake cool in the pan for 15 minutes.

While the cake is cooling, make the glaze. I like a tart glaze, so I used the remaining lime juice from the 4 limes. Mix this with a cup of sugar and bring to a boil in a small saucepan. Taste, and if you want it sweeter, add more sugar. Let boil for 5 minutes and then remove from the he

After inverting the cake onto a cooling rack, brush the warm cake with the warm glaze. I brushed on about 3 layers; the tart-sweet lime glaze is my favorite part so I like a good layer of it! Cool before slicing.