These lemon cakes are dainty, moist, and perfect for a tea party. Inspired by Sansa Stark of Game of Thrones, these cakes won't disappoint a highborn lady or a commoner!
Spray the wells and tops of a 12-hole muffin pan well with baking spray. Use the kind with the flour in the spray, and make sure you spray the flat spaces between the wells, too. The candied lemons are sticky, so you want to make sure you can easily get the cakes out later!
*To Make the Candied Lemons
Slice the lemons as thinly as you can. If they are too thick they might end up chewy and the rind might not cook as well.
In a large bottomed pot (it doesn't need to be deep, but it does need to be wide), combine the sugar and water.
Simmer gently to combine, and then gently place the lemon slices in a single layer into the pot.
Simmer for about 15 minutes.
Remove and allow to drain on a piece of parchment paper until ready.
*Lemon Cakes
Beat the butter and sugars together until light and fluffy.
Add in the eggs one at a time.
Add in the lemon juice, lemon zest, and vanilla extract.
Stir in the flour, salt, baking soda and baking powder until just combined.
Add in the buttermilk and mix until combined.
Place one candied lemon slice into the bottom of each well, making sure it fits well.
Place a little less than 1/4 cup of batter on the top of each lemon slice.
Bake for 15-20 minutes, until just starting to turn golden and the batter is firm.
Remove from the oven and cool on a wire rack.
When warm (not hot and not completely cool, but still warm to the touch), carefully run a knife along the edge of each of the cakes and gently remove. Place upside down with the lemon slice on top.
In a medium bowl, mix together the lemon juice and sugar for the glaze. Carefully drizzle over the top of each of the cakes.
Enjoy!
Notes
As written, this recipe makes enough for 12 cakes - although you will end up with extra cake batter! I have tried adjusting the recipe to make an even dozen, but it just doesn't work. So, you have two options - either make a second batch of lemons (with new sugar and new water) to have enough candied lemon slices for all the cakes, or bake the other 4-5 cakes without candied lemon slices!