Lemon Basil Cake

Лимонное тесто

• Prepare the dough: crack the eggs into a bowl and whisk by hand with a whisk and the sugar. No need to use a mixer. Add salt, lemon zest, and cream, and mix everything together with the same whisk. Separately, sift the flour with the baking powder and melt the butter. Add the flour and baking powder to the egg mixture first, then pour in the butter in a thin stream.
• Let the dough rest for 8–12 hours in the refrigerator, covered with plastic wrap. Bake the cupcakes in molds greased with a small amount of butter.
• For an even and attractive crack in the cupcake, pipe a strip of soft butter onto the surface of the raw dough using a piping bag. The butter will melt during baking, creating a beautiful, even crack on the cake. Bake 500 g cakes for 30–35 minutes at 160–170 °C, and 1.0 kg cakes for about an hour at the same temperature.
• Prepare the syrup: bring all ingredients to a boil and use while hot.
• While the cakes are still hot, brush them all over with a pastry brush, except for the bottom, and then drizzle the remaining syrup over the entire length of the cake.