• 2 sticks unsalted butter, room temperature
  • 2½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon lemon zest
  • 2 cups sugar
  • 2 large eggs plus 3 large egg yolks
  • ¼ cup plus 2 tablespoons fresh lemon juice
  • 1 cup low-fat buttermilk
  • 1 lemon, thinly sliced &seeded
  1. Butter &flour two 8 by 2 inch cake pans, tapping out excess flour.
  2. In a bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
  3. Beat butter and 1½ cups of sugar until light and fluffy.
  4. With mixer on low, beat in eggs and yolks, one at a time.
  5. Beat in 2 tablespoons lemon juice.
  6. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
  7. Divide batter between pans; smooth tops.
  8. Bake until cakes pull away from sides of pans, 32 to 35 minutes at 350 degrees.
  9. Let cool in pans 10 minutes.
  10. Run a knife around edges of pans and invert cakes onto a wire rack.
  11. While cakes are baking, bring remaining ½ cup sugar and ½ cup water to a boil in a saucepan.
  12. Add lemon slices and simmer 25 minutes.
  13. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate.
  14. Stir remaining ¼ cup fresh lemon juice into syrup.
  15. Using a toothpick, poke holes in warm cakes on rack.
  16. Brush with lemon syrup. Let cool completely.
  17. Prepare frosting (see bottom recipe):: Frost cooled cakes and top with candied lemon slices.
Recipe by The Holzmanns at