Lemon Cakes with Basil Lemon Syrup

Name: Lemon Cakes with Basil Lemon Syrup
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 8 larges fresh basil sprigs; 1 small Garnish: fresh basil leaves; 3 larges eggs, separated, at room temperature for 30 minutes; 237 milliliters chilled heavy cream; 118 milliliters fresh lemon juice; 1 inch (4- by fresh lemon zest; 0 teaspoons salt; 296 milliliters sugar; 118 milliliters stick unsalted butter, softened, plus 1 1/2 tablespoons, melted; 355 milliliters water

For 56 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 353 calories, 3g of protein, and 24g of fat per serving. This recipe serves 8. From preparation to the plate, this recipe takes roughly 2 hours. A mixture of basil sprigs, lemon zest, butter, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

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.

Ingredients you will need

Cake Flour

Butter

Matzo

Equipment you will use

Muffin Liners

Oven

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.

Ingredients you will need

Lemon Juice

Egg Yolk

Butter

Sugar

Salt

Equipment you will use

Hand Mixer

Bowl

Add flour and mix at low speed until just combined.

Ingredients you will need

All Purpose Flour

Beat whites with remaining 1/8 teaspoon salt in another bowl with cleaned beaters until they hold soft peaks.

Ingredients you will need

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Sugar

Egg Yolk

Equipment you will use

Muffin Liners

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.

Ingredients you will need

Sugar

Equipment you will use

Oven

Skewers

Frying Pan

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.

Ingredients you will need

Syrup