Lemon Cakes with Basil Lemon Syrup
Light and fluffy individual lemon cakes served with an aromatic basil-infused lemon syrup and topped with fresh whipped cream. These delicate cakes feature a perfect balance of sweet and citrus flavors.
Ingredients
- •1 stick unsalted butter
- •¾ cup matzo cake flour
- •⅔ cup sugar
- •¼ teaspoon salt
- •3 large eggs
- •2 tablespoons fresh lemon juice
- •1 tablespoon finely grated lemon zest
- •1¼ cups sugar
- •1½ cups water
- •1 strip fresh lemon zest
- •½ cup fresh lemon juice
- •8 sprigs fresh basil
- •1 cup chilled heavy cream
- •1 garnish fresh basil leaves
- •1 pan muffin pan
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 350°F. Lightly brush 8 muffin cups with some of melted butter and chill 2 minutes, then butter again and chill 1 minute more. Dust cups with matzo cake flour, knocking out excess.
10 min
- 2.
Beat together softened butter, 2/3 cup sugar, and 1/8 teaspoon salt in a large bowl with an electric mixer at medium-high speed until pale and fluffy, then add egg yolks, 1 at a time, beating until well blended. Beat in lemon juice and 2 teaspoons zest until combined. Add flour and mix at low speed until just combined.
10 min
- 3.
Beat whites with remaining 1/8 teaspoon salt in another bowl with cleaned beaters until they hold soft peaks. Add 2 tablespoons sugar, a little at a time, beating, then beat until whites just hold stiff peaks. Stir one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Spoon batter into 8 prepared muffin cups.
15 min
- 4.
Blend remaining 2 tablespoons sugar and 1 teaspoon zest with your fingertips and sprinkle over batter, then bake until cakes are puffed, edges are golden, and a wooden pick or skewer inserted in center of cake comes out clean, 20 to 25 minutes. Cool cakes in pan on a rack 15 minutes, then lift out cakes carefully (tops will break easily) and cool completely on rack.
40 min
- 5.
Bring all syrup ingredients to a boil, covered, in a 3-quart heavy saucepan over moderate heat, stirring occasionally, then remove lid and boil 10 minutes. Pour syrup through a sieve into a bowl, pressing on and then discarding solids. Cool to room temperature.
20 min
- 6.
Beat cream in a bowl with cleaned beaters until it just holds stiff peaks.
5 min
- 7.
Spoon 1/4 cup syrup into each of 8 shallow bowls and top with cakes. Spoon whipped cream on top of cakes.
5 min
