Lemon Cakes with Basil Lemon Syrup

Ingredients

• 8 large basil sprigs fresh
• 8 servings garnish: basil leaves fresh
• 3 large eggs separated for 30 minutes at room temperature
• 1 cup heavy cream chilled
• 0.5 cup juice of lemon fresh
• 1 inch lemon zest fresh
• 0.3 teaspoon salt 
• 1.3 cups sugar 
• 0.5 cup butter unsalted melted softened
• 1.5 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• sieve
• hand mixer
• skewers
• muffin liners

Directions

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.
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.
3. 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.
5. 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.
6. 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.
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.
8. Pour syrup through a sieve into a bowl, pressing on and then discarding solids. Cool to room temperature.
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.