Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.
Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.
Cook's Note
When making frosting, substitute 2 tablespoons fresh lemon juice for the vanilla extract.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (1894g) | ||
Recipe Makes: 1 | ||
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Calories: 6282 | ||
Calories from Fat: 448 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.8g | 66 % | |
Saturated Fat 29.5g | 148 % | |
Monounsaturated Fat 13.8g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 174.2mg | 54 % | |
Sodium 5085.4mg | 175 % | |
Potassium 956.7mg | 25 % | |
Total Carbohydrate 1452.2g | 427 % | |
Dietary Fiber 10.7g | 43 % | |
Sugars, other 1441.5g | ||
Protein 42.2g | 60 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6282
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