Lemon Cake

Ingredients:

1 cup/2 sticks butter (softened)

2 and 1/2 cups all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

2 tblsp lemon zest

2 cup sugar

2 whole eggs & 3 egg yolks

1/4 cup lemon juice and 2 tblsp

1 cup lowfat buttermilk

1 lemon sliced thinly & seeded

Preheat oven to 350 degrees Fahrenheit. Butter and flour 2 8x2 inch pans.

In medium bowl mix dry ingredients. In a large bowl cream butter and sugar until light and fluffy (1 and 1/2 cups of sugar). Beat in eggs one at a time. Beat in 1/4 cup of lemon juice. Alternate flour and buttermilk beginning and ending with flour. Mix until combined. Divide butter between pans, smooth out and bake 32-35 minutes. Let cool in pans for 10 minutes. 

Boil 1/2 cup of sugar with 1/2 cup of water and add lemon slices and cook for around 15-20 minutes.

Remove lemon slices and boil syrup with remaining lemon juice (2-3 tblsp).

Poke holes in warm cakes and brush syrup with pastry brush. 

Frost with lemon buttercream and top with candied slices.