Indulge in a delightful culinary journey with our tantalizing Lemon Cakes with Basil Lemon Syrup, an exquisite fusion of zesty lemon and aromatic basil flavors. This collection of recipes offers a refreshing take on classic lemon cakes, elevating them to new heights of taste and presentation. From the moist and fluffy cakes infused with lemon zest and basil to the luscious lemon syrup that soaks into every delectable bite, these recipes promise an unforgettable taste experience. Whether you seek a simple yet elegant dessert or a showstopping centerpiece, our Lemon Cakes with Basil Lemon Syrup collection has something for every occasion. Let your taste buds dance with delight as you explore these culinary creations, each offering a unique twist on the beloved lemon cake.
**Introduction to article recipes:**
1. **Lemon Cakes with Basil Lemon Syrup:** The classic lemon cake gets a modern makeover with the addition of fresh basil, resulting in a delightful harmony of flavors.
2. **Lemon-Basil Bundt Cake:** This stunning bundt cake showcases the vibrant flavors of lemon and basil, making it a perfect choice for special occasions or everyday indulgence.
3. **Lemon-Basil Cupcakes with Basil Cream Cheese Frosting:** These individual-sized treats are bursting with lemon and basil essence, topped with a luscious basil cream cheese frosting that takes them to the next level.
4. **Lemon Pound Cake with Basil Glaze:** Experience the timeless elegance of a classic pound cake infused with lemon and basil, finished with a sweet and tangy basil glaze.
5. **Lemon-Basil Tea Cakes:** These charming tea cakes are perfect for afternoon tea or as a delightful snack, combining the zesty flavors of lemon and basil in a bite-sized package.
6. **Lemon-Basil Upside-Down Cake:** This unique upside-down cake features a layer of caramelized lemon and basil slices topped with a moist and flavorful cake batter.
7. **Lemon-Basil Olive Oil Cake:** This rustic yet refined cake showcases the delicate flavors of lemon and basil, with the addition of olive oil lending a moist and tender crumb.
8. **Lemon-Basil Angel Food Cake:** Experience the lightness and airiness of an angel food cake infused with lemon and basil, perfect for warm summer days or special celebrations.
LEMON BASIL CUPCAKES
Lemon cupcakes are a delight of summer, and a touch of basil really dresses them up. They're a wonderful light ending to a meal or a bright breakfast choice. Garnish each one with a candied fresh basil leaf. -Julie Ohnstad, Marietta, Georgia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 28
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and lemon zest. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition., Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Cut a small hole in the corner of a pastry or plastic bag; insert a small round pastry tip. Fill with lemon curd. Push the tip through the top of each cupcake to fill., For syrup, in a small saucepan, combine the water, sugar, lemon juice, basil and lemon zest strip. Bring to a boil; cook until liquid is reduced to 1 cup. Strain; discard basil and lemon zest strip. Cool completely., In a large bowl, beat the confectioners' sugar, butter, 3 tablespoons lemon syrup, vanilla, lemon zest and extract until smooth. Fold in whipped cream. Frost cupcakes. (Cover and refrigerate remaining syrup for another use.), Place corn syrup and sugar in small bowls. Dip paintbrush in corn syrup; brush over a basil leaf. Coat leaf with sugar. Repeat. Garnish cupcakes with basil leaves. Store cupcakes in the refrigerator.
Nutrition Facts :
LEMON SIMPLE SYRUP
Make this lemon simple syrup for Martha's Meyer Lemon Anniversary Cake.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 4 cups
Number Of Ingredients 2
Steps:
- Heat sugar, zest, and 2 cups water in a small saucepan over medium-high heat, stirring, until sugar has dissolved. Bring to a boil. Pour through a fine sieve into a medium bowl; discard solids. Let cool completely. Stir in lemon juice.
LEMON CAKES
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans.
- Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, the key to great cakes is beating the butter and sugar until the mixture's until light and fluffy, about 5 minutes. With the mixer on medium speed add the eggs, (break the eggs into a dish before adding to the batter to avoid a bad egg or shells in the batter) 1 at a time, and the lemon zest. Sift together the flour, to make sure there are no lumps, baking powder, baking soda, and salt in a bowl. Separately, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately, beginning and ending with the flour. Divide evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Cook 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, cool for 10 minutes, invert them onto a rack set over a tray and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.
- For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
- To freeze these cakes, prepare them except the glaze. Wrap them well in plastic wrap and freeze. When you're ready to use, defrost and glaze.
LEMON CAKES WITH LEMON BASIL SYRUP
Make and share this Lemon Cakes With Lemon Basil Syrup recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Make cakes:.
- 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.
- 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.
- Make syrup:.
- 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.
- Assemble dessert:.
- 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.
Nutrition Facts : Calories 441.6, Fat 26.5, SaturatedFat 16.1, Cholesterol 156.3, Sodium 128.2, Carbohydrate 50.6, Fiber 0.2, Sugar 48.5, Protein 3.2
MANGO CHEESECAKE WITH BASIL LEMON SYRUP
Provided by Giada De Laurentiis
Categories dessert
Time 10h20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Special equipment: 9-inch springform pan
- For the Mango Cheesecake: Preheat the oven to 350 degrees F.
- Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
- Blend the cream cheese and ricotta in a food processor. Add the mango puree, eggs, and sugar and pulse until the mixture is smooth.
- Pour the mango mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is firm and moves slightly when the pan is gently shaken, about 1 hour 30 minutes. Transfer the cake to a cooling rack to cool for 30 minutes. Place in the refrigerator and cool completely, at least 8 hours and up to 2 days.
- For the Basil Lemon Syrup: Place the sugar, water, and lemon juice in a small saucepan. Bring the mixture to a simmer over medium heat and cook until the sugar is dissolved. Cool the syrup completely. In a food processor combine the basil and the cooled syrup. Pulse until the herbs are finely chopped. Strain the mixture through a fine mesh sieve.
- Slice the cheesecake and place on a serving plate. Drizzle with the syrup and serve.
BASIL LEMON SYRUP
This recipe makes enough for several batches of the vodka gimlets or lemonade; any left over would also give a nice hit of flavor to a glass of iced tea.
Categories Non-Alcoholic Cocktail Party Lemon Basil Summer Boil Gourmet
Yield Makes about 5 cups
Number Of Ingredients 4
Steps:
- Bring all ingredients to a boil in a medium saucepan, stirring until sugar is dissolved. Let stand at room temperature, covered, 1 hour, then transfer to an airtight container and chill until cold, about 1 hour. Strain syrup thourough a sieve into a bowl, pressing hard on and then discarding solids.
Tips:
- Choose the right lemons: Meyer lemons are recommended for their sweeter and less acidic flavor, but regular lemons can be used as well. For the best flavor, use fresh lemons and zest them just before using.
- Cream the butter and sugar until light and fluffy: This will help to incorporate air into the batter, resulting in a lighter and more tender cake.
- Add the eggs one at a time: This will help to prevent the batter from curdling.
- Do not overmix the batter: Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
- Use fresh basil: Fresh basil has the best flavor, but dried basil can be used in a pinch. If using dried basil, use about 1/3 of the amount of fresh basil.
- Make the lemon syrup while the cakes are baking: This will give the syrup time to cool slightly before pouring it over the cakes.
- Poke holes in the cakes before pouring the syrup: This will help the syrup to soak into the cakes.
- Allow the cakes to cool completely before serving: This will help the syrup to set and the flavors to meld.
Conclusion:
These lemon cakes with basil lemon syrup are a delicious and refreshing treat. They are perfect for any occasion, from a casual gathering to a special celebration. The bright lemon flavor is complemented perfectly by the sweet and slightly herbaceous basil syrup. These cakes are sure to be a hit with everyone who tries them.
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