Cake with Candied Lemons

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup whole milk
• 1/4 cup fresh lemon juice
• 1 tablespoon grated lemon zest
• 1/2 cup candied lemon slices

Instructions:

1. Preheat your oven to 350°F.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, using an electric mixer, beat the butter and sugar until light and fluffy, about 2 minutes.
4. Add the eggs, one at a time, beating well after each addition.
5. Gradually add the flour mixture, alternating with the milk, and mix until just combined.
6. Add the lemon juice and zest, and mix until well combined.
7. Stir in the candied lemon slices.
8. Pour the batter into a greased 9-inch cake pan, and smooth the top with a spatula.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Verdict: This cake with candied lemons is a delightful twist on a classic cake recipe. The tangy yet sweet flavor of the candied lemons perfectly complements the buttery cake. It’s a great dessert for any occasion, and is sure to impress your guests.

Serving Suggestions: Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream. It also pairs well with a hot cup of tea or coffee.