Lemon Cakes With Lemon Basil Syrup

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• for cake
• 1/2 cup unsalted butter, softened
• 1 1/2 tablespoons butter, melted
• 3/4 cup matzos, cake flour plus additional for dusting
• 2/3 cup plus 1/4 cup sugar
• 1/4 teaspoon salt
• 3 large eggs, separated, at room temperature for 30 minutes
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely grated lemon, zest of
• for syrup
• 1 1/4 cups sugar
• 1 1/2 cups water
• 1 strip fresh lemon zest
• 1/2 cup fresh lemon juice
• 8 large fresh basil sprigs
• for whipped cream
• 1 cup chilled heavy cream
• 1 small fresh basil leaf (to garnish) (optional)

Recipe

• 1 make cakes:.
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 make syrup:.
• 7 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.
• 8 assemble dessert:.
• 9 beat cream in a bowl with cleaned beaters until it just holds stiff peaks.
• 10 spoon 1/4 cup syrup into each of 8 shallow bowls and top with cakes. spoon whipped cream on top of cakes.