Light as Air Lemon Goodness

Ready for an acerbic adventure?

a·cer·bic [uh-sur-bik], adjective -sour or astringent in taste, example: Lemon juice is acerbic.

I have logged more hours than I can remember experimenting in my kitchen labratory by altering, substituting, and trying new flavors or textures. Guiena pigs for my creations are usually pleased with the "research"...(empahasis on usually).

Culinary disasters I try to forget, yet they stick like gum to the bottom of a shoe on a hot day.

My attempt at sauted broccoli rabe with garlic will forever be known as a gastronomic failure. Nothing could save the bitter mess of limp greens, defeated from the battle with a hot pan. Somewhere taps was softly playing as I slowly slid the casualties into the trash.

So developed a new resolve and I returned to my labratory, channeling the inner mad scientist while gripping a spatula!

I have three words for you: Lemon Basil Cake.

Resplendent citrusy goodness just waiting for my contribution of effort. I assembled my lineup and began the glorious process of baking.

Why is it so satisfying to juice a lemon? Can separating eggs become a graceful balancing act? If you share my affection for creating dishes that sing to all who are tempted to bite, we speak the same language.

After softly covering the top with a snowy blanket of powdered sugar, it was time to slice and taste. The half pint was alseep, the soft aroma of warm lemony sweetness teased my senses, I sank into my favorite spot on the couch and enjoyed my prize.

  

Try the recipe yourself and let me know how it turns out!

Lemon Basil Cake
serves 8
Ingredients

• Butter, for greasing
• Flour, for dusting
• 3 eggs, separated, at room temperature
• 1 cup sugar, divided
• 1/4 cup vegetable oil
• 1/8 teaspoon salt
• 8 basil leaves, finely chopped
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 cup all-purpose flour
• Powdered sugar
• Fresh basil leaves, for garnish

Directions
1. Preheat oven to 350 degrees F. Butter and flour an 8-inch round cake pan.

2. 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.

3. 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 basil, lemon juice and lemon zest. Add the flour and mix until just combined. Set aside.

4. 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.

5. Dust the top of cake with powdered sugar.