Preheat the oven to 365F and grease a 6-inch round baking pan.

Whisk egg with sugar until it’s smooth. Then, pour the oil and whisk again.

In a separate mixing bowl, add all the dry ingredients (flour, salt, lemon zest, baking powder, baking soda and salt). Give it a mix and pour it into the egg mixture. Pour lemon juice and whisk until the cake batter until it comes to a smooth consistency.

Pour the batter in the baking pan and bake it for about 35 to 40 minutes.

Poke a knife in the center of the cake. If it comes out clean, it’s done or else, bake for some more time.

Allow the cake to cool completely before you apply the frosting.

In a pan, add butter and roughly chopped basil leaves. Once the butter has completely melted, bring down the heat to low and continue cooking for about 15 minutes, stirring every now and then.

Strain the infused butter, add lemon zest to it and keep it in the refrigerator for the butter to partially firm up.

Once ready, beat the partially firmed infused butter with mascarpone cheese and powdered sugar.

The basil leaves should not be wet. So, clean them in advance and allow it to dry up completely.

Take a plate or bowl and pour the powder sugar.

Beat the egg white until it’s lightly frothy.

Now, dip the basil leaves in egg white and then dip it in the sugar bowl to coat the basil leaves completely. Shake gently to remove any excess sugar and set on a parchment paper.

Repeat the process with all the basil leaves.

Finally, to assemble the cake, make sure that the cake is completely cooled.

Using a serrated knife, layer the cake.

Place one layer of the cake on cake stand or a serving plate and spread a thick layer of the frosting on top. Spread it evenly using an offset spatula and then, place another layer of cake on top. Add more frosting and finish with the final layer. Add rest of the frosting on top and layer the cake smoothly all over.

Decorate with candid basil leaves and it’s done!