Ingredients (12 servings):
Cake:
3 dl flour
1 dl sugar
2 eggs + 1 egg yolk
1 dl melted butter
½ dl sour cream
2 tsp baking powder
1 tsp vanilla extract
Pinch of salt
Zest & juice of 1 lemon
2 dl water
2 dl sugar
2 lemons
How to:
Lemons:
Slice 2 of your lemons into 12 thin circles. In a sauce pot, simmer water and sugar. Place the lemon slices in the pot and simmer for 5 minutes. Remove the slices from the sauce pot and dry overnight on greased parchment paper.
Let the sugar-water cool down and save it in a bottle (this is a perfect lemony syrup for cocktails).
Cake:
Turn oven on at 170 C.
Grease a muffin tray and then lay a candied lemon slice in each muffin cup.
In a large mixing bowl, whisk together eggs, yolk, sugar, lemon zest, lemon juice, vanilla extract, and sour cream. In a separate bowl, whisk together flour, baking powder, and salt. Gently fold in the wet mixture and then fold in melted butter. Scoop about 0,4 dl of batter into each muffin cup and bake for 15 minutes.
Remove from the oven and immediately flip onto a parchment lined baking sheet. Allow the cakes to cool for 5 minutes in the tray and then remove.