For cake:

• 3/4 cup unsalted butter, softened, plus 2 tablespoons, melted
• 1 cup + 2 tablespoons matzo cake flour (or finely ground matzo meal in food processor) plus additional for dusting - if not for passover, use regular cake flour
• 1 cup of sugar
• 1/4 cup + 2 tablespoons sugar
• ½ teaspoon salt
• 4.5 large egg yolks
• 4.5 large egg whites (yes, I know, 4.5?! it’s tricky, just do your best in judging) The separated eggs should be at room temperature for 30 minutes
• 3 tablespoons fresh lemon juice
• 2 tablespoon finely grated lemon zest

For syrup

• 1 1/4 cups sugar
• 1 1/2 cups water
• 1 (4- by 1-inch) strip fresh lemon zest
• 1/2 cup fresh lemon juice
• 16 large fresh basil sprigs

For whipped cream

• 1 cup chilled heavy cream
• sugar to your liking -1 tsp vanilla

Garnish: small fresh basil leaves