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-MINT CAKE WITH LEMON SYRUP
Provided by Giada De Laurentiis Bio & Top Recipes
Categories dessert
Time 1h40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Fresh mint sprigs, for garnish
- Preheat oven to 350 degrees F. Butter and flour an 8-inch round cake pan.
- For the cake: In a large bowl, using an electric mixer, beat the egg whites to soft peaks. Add 1/2 cup sugar and beat until the mixture holds stiff peaks.
- In a separate large bowl, beat the vegetable oil, the remaining 1/2 cup sugar and salt. Add the egg yolks 1 at a time. Add the chopped mint, lemon juice and lemon zest. Add the flour and mix until just combined. Set aside.
- Slowly add 1/2 of the egg white mixture into the oil mixture. Using a rubber spatula, carefully fold in the remaining egg white mixture. Spread the batter into the prepared cake pan and bake for 40 to 45 minutes until a toothpick inserted into the middle of the cake comes out clean. Transfer the cake to a cutting board and allow to cool before slicing.
- For the syrup: In a small saucepan, combine the sugar, water, lemon juice, and lemon zest over medium heat. Bring to a boil, reduce the heat, and simmer until the sugar has dissolved, about 5 minutes, stirring occasionally, Remove the pan from the heat and allow the syrup to cool, about 20 minutes.
- To serve, spoon some of the syrup onto each small plate or shallow bowl and lay a slice of cake on top. Drizzle the cake with additional syrup and garnish with a small sprig of mint.
LEMON CAKES WITH BASIL LEMON SYRUP
Categories Cake Citrus Herb Dessert Bake Passover Lemon Basil Spring Kosher Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 19
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.
SIMPLE LEMON CAKE
This simple lemon cake is perfect for picnics and parties. It's moist and soft.
Provided by BakingTwins
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
- Beat sugar and butter together in a mixing bowl using an electric mixer until light and fluffy. Beat in eggs and vanilla extract.
- Sift flour and baking powder together in a separate bowl; add to creamed mixture. Pour in milk, lemon zest, and lemon juice and mix until you achieve a smooth batter. Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
Nutrition Facts : Calories 254.1 calories, Carbohydrate 35.8 g, Cholesterol 63.1 mg, Fat 10.7 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 6.4 g, Sodium 172.7 mg, Sugar 21.1 g
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
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.
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.
More about "lemon cakes with basil lemon syrup recipes"
LEMON BASIL CAKE RECIPE | WILTON
From wilton.com
5/5 (1)Category Recipes-Cake-BattersServings 10
LEMON SIMPLE SYRUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
LEMON CAKE WITH LEMON GLAZE | RECIPETIN EATS
From recipetineats.com
LEMON BASIL YOGURT CAKE RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
SEMOLINA–LEMON SYRUP CAKES RECIPE | BON APPéTIT
From bonappetit.com
LEMON AND OLIVE TEA CAKE RECIPE - GREAT BRITISH CHEFS
From aevar.dynu.net
LEMON BUNDT CAKE RECIPE WITH LEMON SYRUP - PBS FOOD
From pbs.org
BASIL LEMON CAKE – RECIPE BY PASTRY WORKSHOP
From pastry-workshop.com
LEMON BASIL CUPCAKES - ONE SWEET APPETITE
From onesweetappetite.com
POUND CAKE WITH LEMON-BASIL GLAZE RECIPE | MYRECIPES
From myrecipes.com
GLAZED LEMON SNACK CAKE - OH SWEET BASIL
From ohsweetbasil.com
MEYER LEMON OLIVE OIL LOAF CAKE | LOVE AND OLIVE OIL
From loveandoliveoil.com
You'll also love