For the Cake
8 oz. butter (softened)
8 oz. sugar
3 Meyer lemons (zested)
7 ½oz. cake or pastry flour
4 large eggs
1 tsp. baking powder
1 tsp. salt

Cream together the butter and sugar until light and fluffy.  Add the lemon zest and the juice from two of the lemons.  Slowly add the eggs one at a time, mixing well in-between each one.
Next, add the sifted flour, baking powder and salt, mix just until smooth, be careful not to over mix.  Pour batter into a greased pan and bake at 350 degrees for 40-50 minutes or until a toothpick inserted into the center returns clean.

For the Gastrique
1 cup Champagne vinegar
1 cup water
3/4 cup sugar
1/3 cup honey
5 large Basil leaves ( fresh )
1 tsp. black peppercorns
1 tsp. ground black pepper

In a small saucepan combine the vinegar, water, sugar, honey and black peppercorns. Reduce this mixture on medium heat until reduced by half or coats the back of a spoon. Now add the whole basil leafs and the ground black pepper and cook for 5 more mins. Strain and serve.