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Candied-Fennel-Topped Lemon Cake


Candied-Fennel-Topped Lemon Cake Recipe

Ingredients:
  • 1 small fennel bulb
  • 3/4 cup sugar
  • 3/4 cup water
  • 3 (3-inch) strips lemon zest, thinly sliced
  • 1 teaspoon fennel seeds
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1 1/2 teaspoons grated lemon
  • 3/4 cup well-shaken buttermilk
  • Equipment: a 9-by 2-inch round cake pan; an adjustable-blade slicer
  • Accompaniment: lightly sweetened whipped cream
Directions:
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