Lemon Cakes with Basil Lemon Syrup
Lemon Cakes with Basil Lemon Syrup is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Put oven rack in middle position and preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPut 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.
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.
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.
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.
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.
Beat cream in a bowl with cleaned beaters until it just holds stiff peaks.
Spoon 1/4 cup syrup into each of 8 shallow bowls and top with cakes.
Spoon whipped cream on top of cakes.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.