To prepare cake, coat a 12-cup Bundt pan with 1 tablespoon butter, and dust with 2 tablespoons granulated sugar.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour and next 3 ingredients (through 1/4 teaspoon salt) in a bowl, stirring well with a whisk.
Combine 1 1/2 cups granulated sugar and the remaining 9 tablespoons butter in a large bowl; beat with a mixer at medium-high speed until light and fluffy. Beat in rind and extract.
Add eggs, 1 at a time, beating well after each addition.
Combine buttermilk and 2 tablespoons juice.
Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture.
Place egg whites in a large bowl; beat with a mixer at high speed until soft peaks form, using clean, dry beaters.
Add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-third of egg white mixture into batter; fold in remaining egg white mixture. Spoon batter into prepared pan.
Bake at 325 for 55 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack for 10 minutes.
Remove cake from pan; cool completely on wire rack.
To prepare glaze, combine half-and-half and basil in a small microwave-safe bowl; microwave at HIGH for 45 seconds.
Let stand 5 minutes. Strain mixture through a sieve over a bowl; discard basil.
Combine half-and-half, powdered sugar, 2 tablespoons juice, and dash of salt; stir with a whisk until smooth.
Drizzle half of glaze over cake; let stand 5 minutes or until set. Repeat procedure with remaining glaze.
