• For the candied lemons:
  • 12 lemon slices, approximately 1/4 inch thick
  • 1 cup water
  • 1 cup sugar
  • For the lemon cakes:
  • 1/2 cup sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1/2 cup melted butter
  • 1/4 cup sour cream
  • 1 teaspoon vanilla
  • Zest and juice of 1 lemon
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt


  1. Make the candied lemons: Simmer water and sugar over high heat and add lemon slices. Cook for 5 minutes and discard the simple syrup. Place slices on a greased piece of parchment and allow to set for at least 4 hours or up to overnight.
  2. Make the lemon cakes: Preheat the oven to 325 degrees, and grease a 12-cup muffin tin. In a large bowl, combine sugar, eggs, butter, sour cream, vanilla, lemon juice and zest. Stir in flour, baking powder and salt. Divide batter between 12 cups and bake for 20 to 22 minutes or until a toothpick comes out clean. Remove from oven and immediately flip on onto a cooling rack. Top with candied lemon slices and serve.