Candied Lemon Cake

Candied Lemon Cake

from Sweet Paul Magazine

These are the lemons I used for the cake.
I picked them from a tree.

You will need-

For the cake

1 stick of butter at room temperature

1 cup sugar

2 eggs

1 1/2 cups all purpose flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup whole milk

zest of one lemon

1 teaspoon vanilla

For the candied lemons

1 cup water

1⁄2 cup sugar

2 lemons, thinly sliced

1. Preheat oven to 350°F.  

 

2. Cream butter and sugar until light and fluffy, about 4 minutes. 

 3. Add eggs one at a time, mixing well between eggs. 

 4. Add remaining ingredients and mix well until incorporated. 

 5. Pour batter into a well-greased 9-inch cake tin. 

 6. Bake about 30 minutes until golden and toothpick inserted in center comes out clean. 

 7. Allow to cool on wire rack for 15 minutes then remove cake from pan and put onto serving plate. 

 8. For the candied lemons, Place water, sugar and lemons in a small saucepan and bring to boil.

 9. Simmer the mixture for 15 minutes and then allow to cool for at least a half hour. 

 10. Decorate the cake with the lemon slices 
 pour on some of the syrup just before serving. 

These are  ingredients you will need.

This is how it looks in the bowl before I turned it into the pan.

Here it is in the pan.
I cut parchment paper for the bottom, sprayed + floured.

 These are the candied lemon slices.

Here is the cake as I took it out of the pan.

Here are the lemon slices on top of the cake.

Here is how it looks before I cut into the cake.

 The above photo shows a piece of the cake with syrup!

Wouldn't this be a wonderful spring cake?
It was excellent!

Tell me about your spring cakes, dear readers.

I would love to have your recipes.

Love,

Peggy

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