Lemon Cakes

Ingredients

Cake

• 8 1/2 ounces all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tspn salt
• 1/2 cup butter
• 1 cup sugar
• 3 large eggs
• 2 lemons, juiced and zested
• 1 cup buttermilk

Candied Lemons

• 1 cup sugar
• 1/2 cup water
• 2 Lemons, sliced 1/8” thick, seeded

Lemon Curd

• 1 cup fresh lemon juice
• 1/2 cup sugar
• 3 large eggs
• 6 Tbsp butter, cut into pieces

Directions

Cake

1. Preheat oven to 350°F. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
2. In the bowl of a stand mixer, cream together butter and sugar.
3. Adding one at a time, beat in the eggs on medium-low speed, increasing to medium and beating for 1 minute after all have been added.
4. Add dry ingredients and stir together with mixer on low, followed by lemon juice, zest, and buttermilk.
5. Beat all ingredients together for about 3 minutes, until light and fluffy.
6. Pour batter into a greased/floured/parchment-lined 9x13” casserole, and bake for 25-30 minutes, or until a tester comes out clean.
7. Allow to cool for 30 minutes before inverting onto a wire rack and removing the parchment paper, allowing to cool for another 30 minutes.

Candied Lemons

1. While cake bakes, prepare candied lemons: combine 1 cup of sugar with 1/2 cup water, and bring to a simmer.
2. Add lemon slices and cook for 15 minutes, or until soft and translucent - allow to cool on a parchment-lined baking sheet.

Lemon Curd

1. In a wide saucepan, whisk together lemon juice, sugar, and eggs over medium-low heat.
2. Once combined, add butter, and continue to heat until butter is melted.
3. Whisk constantly until a thick pudding-like curd forms. Chill for an hour before using.

Assembly

1. Using a biscuit cutter, cut 9 individual cakes from the whole cake.
2. Top each with a dollop of lemon curd, and top that with a slice of candied lemon.
3. Serve with whipped cream if desired.